Make your Rosh Hashanah even sweeter with these delicious little honey cakes!
These are like traditional honey cakes in cookie form. Start with a saucepan to combine all the wet ingredients.
Let it cool while you take a break. Mix everything else together and set aside until tomorrow.
Scoop portions onto a pan.
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Bake and cool.
Glaze and top as you like.
Little Honey Cakes (Step by Step Instructions)
Servings
50 Servings
Ingredients
- ½ cup butter
- ½ cup honey
- ½ cup brown sugar
- ½ teaspoon salt
- 2 teaspoon pure vanilla extract or vanilla bean seeds
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon cinnamon
- 2 ½ cups self-rising flour
- ½ teaspoon cloves optional
- ⅓ teaspoon ginger powder optional
- ¾ cup of powdered sugar
Instructions
- Place butter, honey, brown sugar, salt and vanilla in a small saucepan over low heat, until combined.
- Turn off heat and add ½ teaspoon baking soda and stir. The mixture will bubble and turn lighter color. Let it cool for an hour or so.
- When the mixture is room temperature, transfer it to a mixing bowl. Add 2 eggs and whisk together.
- Add cinnamon and flour and stir with a wooden spoon, or an electric mixer, until the mixture is thick.
- Cover the bowl with plastic wrap and let the dough cool in the refrigerator for at least 3 hours or overnight.
- Now the dough is firm and you can bake. Preheat the oven to 350°F and prepare two baking sheets.
- Roll the dough into small balls about 1-inch in diameter and place them on the baking sheets, leaving enough room (1 ½ inches) for the cookie to expand when baking.
- Bake for 15 minutes until the cookies rise and become firm and golden brown.
- Cool on a wire rack.
- For toppings you can chose:
- • Sprinkle icing sugar on cooled cookies.
- • Combine the powder sugar with 1 to 2 tablespoons of water and drizzle on cooled cookies.
- • Before baking, roll the ball of cookies dough in powdered sugar and bake, the cookie will have a cracked exterior.
- Yield: 50 cakes
Can you leave the dough/mixture in the fridge longer than overnight. Say 2 or three days?
When baked, how long do they stay fresh for when baked ?
The dough should be okay for 2 or 3 days in the fridge, once baked they should be okay for about 1 week, but you can also freeze them.
Yes, they should freeze very well
Do these freeze well?