The Culinary Connoisseur
Honey in Hand
27
Oct
Oct
With Rosh Hashanah just a few
weeks away, you may be thinking of ways to add honey to your dishes. If you
substitute honey for sugar in your favorite baked recipe here are a few tips to
keep in mind:
weeks away, you may be thinking of ways to add honey to your dishes. If you
substitute honey for sugar in your favorite baked recipe here are a few tips to
keep in mind:
1-Reduce the other liquids in
the recipe by 1/4 cup for each cup of honey used.
the recipe by 1/4 cup for each cup of honey used.
2-Add a half teaspoon of baking
soda for each cup of honey.
soda for each cup of honey.
3-Reduce oven temperature by 25
degrees to prevent over browning.
degrees to prevent over browning.
4-A 12 ounce jar of honey is
equal to a standard 1 cup measuring cup.
equal to a standard 1 cup measuring cup.
Honey cakes seem to be the more common choice for home
bakers but in our family we prefer honey cookies. The children enjoy them all
year but Rosh Hashanah would not be the same without them.
bakers but in our family we prefer honey cookies. The children enjoy them all
year but Rosh Hashanah would not be the same without them.
We also prefer
easy-to-hold, neat cookies to crumbly cake when it comes to the younger
generation. Most honey cookie recipes are “drop cookies.” They are made with a
thick batter that is dropped by the spoonful onto a cookie sheet. The easiest
way to do this is using a cookie scoop. This also ensures that every cookie is
a uniform size and shape.
easy-to-hold, neat cookies to crumbly cake when it comes to the younger
generation. Most honey cookie recipes are “drop cookies.” They are made with a
thick batter that is dropped by the spoonful onto a cookie sheet. The easiest
way to do this is using a cookie scoop. This also ensures that every cookie is
a uniform size and shape.
1/2 cup honey
1/2 cup brown sugar
1/2 cup shortening or oil
1 egg
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Cream together honey, brown sugar, and shortening
in your mixer. Beat in egg; then add flour sifted with baking powder, baking
soda and salt. Allow the batter to rest
in the refrigerator for 3-4 hours or overnight.
in your mixer. Beat in egg; then add flour sifted with baking powder, baking
soda and salt. Allow the batter to rest
in the refrigerator for 3-4 hours or overnight.
Preheat oven to 375 degrees F. Using a medium-sized cookie scoop drop batter onto a sheet pan lined with a silpat or parchment
paper. Bake for 10 to 12 minutes. Cool
on a rack and remove from the pan. Store airtight or freeze.
paper. Bake for 10 to 12 minutes. Cool
on a rack and remove from the pan. Store airtight or freeze.
Roll our cookies that use honey are a little moreunusual but we found a tasty recipe if you prefer to roll your cookie dough
instead of scooping.
3 cups
all-purpose flour plus more for rolling
all-purpose flour plus more for rolling
1 tsp. cinnamon
1/2 tsp. table
salt
salt
1/4 tsp. baking
soda
soda
8 ounces or 2
sticks margarine, at room temperature
sticks margarine, at room temperature
3/4 cup
granulated sugar
granulated sugar
1/4 cup honey
1 large egg
1 tsp. pure
vanilla extract
vanilla extract
In a medium
mixing bowl, combine the flour, cinnamon, salt, and baking soda. Whisk until
well blended.
mixing bowl, combine the flour, cinnamon, salt, and baking soda. Whisk until
well blended.
In the bowl of astand mixer fitted with the paddle attachment beat the margarine and sugar on medium
speed until well blended and slightly fluffy, about 3 minutes. Scrape down the
bowl and the beater. Add the honey, egg, and vanilla. Continue mixing on medium
speed until well blended, about 1 minute. Add the flour mixture and mix on low
speed until the dough is well blended and comes together in moist clumps, 30 to
60 seconds.
Divide the dough
roughly in half. On a piece of plastic wrap, shape each dough half into a
smooth 5-inch disk. Wrap well in the plastic. Refrigerate until chilled and
firm enough to roll out, 1 to 1-1/2 hours.
roughly in half. On a piece of plastic wrap, shape each dough half into a
smooth 5-inch disk. Wrap well in the plastic. Refrigerate until chilled and
firm enough to roll out, 1 to 1-1/2 hours.
Preheat the oven
to 350 degrees F. Line two or more cookie sheets with parchment or silpat liners.
to 350 degrees F. Line two or more cookie sheets with parchment or silpat liners.
Working with one disk at a time, roll the dough on a floured work
surface to about 1/4 inch thick. Dust with additional flour as needed. Cut your
cookies with apple or shofar-shaped cutters. Place the cookies about 1 inch
apart on the lined cookie sheets. Gather the scraps and gently press together.
Re-roll and cut. Repeat with the remaining dough.
surface to about 1/4 inch thick. Dust with additional flour as needed. Cut your
cookies with apple or shofar-shaped cutters. Place the cookies about 1 inch
apart on the lined cookie sheets. Gather the scraps and gently press together.
Re-roll and cut. Repeat with the remaining dough.
Bake one sheet
at a time until the cookies’ edges are light-brown rim, 11 to 13 minutes. Let
the cookies cool on the sheet for about 10 minutes and then transfer them to a
rack to cool completely.
at a time until the cookies’ edges are light-brown rim, 11 to 13 minutes. Let
the cookies cool on the sheet for about 10 minutes and then transfer them to a
rack to cool completely.
If anyone in
your family is allergic to eggs you will want to try our next recipe.
Shortbread cookies contain no eggs making them perfect for allergic children.
your family is allergic to eggs you will want to try our next recipe.
Shortbread cookies contain no eggs making them perfect for allergic children.
Try this
twist on honey cookies—you’ll love the sweet-salty taste!
twist on honey cookies—you’ll love the sweet-salty taste!
1 2/3 cups
all-purpose flour
all-purpose flour
1/3 cup sugar
3/4 cup or 1 ½
sticks cold margarine, cut into 1-inch pieces
sticks cold margarine, cut into 1-inch pieces
3 Tbs. honey
1 tsp. kosher
salt
salt
Spray a
9-1/2-inch tart pan with removable bottom with cooking spray.
9-1/2-inch tart pan with removable bottom with cooking spray.
In a food
processor, briefly pulse the flour and sugar. Add the margarine and pulse until
incorporated and the mixture is sandy and uniform. Press the dough evenly into
the prepared pan with your fingers. There will be some loose crumbs around the
edges, but most of the dough should be solid and compact. Refrigerate until
chilled, least 30 minutes.
processor, briefly pulse the flour and sugar. Add the margarine and pulse until
incorporated and the mixture is sandy and uniform. Press the dough evenly into
the prepared pan with your fingers. There will be some loose crumbs around the
edges, but most of the dough should be solid and compact. Refrigerate until
chilled, least 30 minutes.
Preheat the oven
to 350 degrees F. Using the tines of a
fork, prick the dough evenly all over. Bake the shortbread until golden in the
center, 40 to 45 minutes.
to 350 degrees F. Using the tines of a
fork, prick the dough evenly all over. Bake the shortbread until golden in the
center, 40 to 45 minutes.
Heat the honey
in the microwave until warm and liquid but not boiling, about 10 seconds. Pour
the honey over the shortbread and spread with a pastry brush over the entire
surface. Sprinkle the salt evenly over the honey. Return the pan to the oven
and bake for 3 minutes more.
in the microwave until warm and liquid but not boiling, about 10 seconds. Pour
the honey over the shortbread and spread with a pastry brush over the entire
surface. Sprinkle the salt evenly over the honey. Return the pan to the oven
and bake for 3 minutes more.
Transfer the pan
to a rack and let the shortbread cool slightly, about 15 minutes. While still
warm, remove the tart pan ring and cut the shortbread into 12 wedges with a
sharp knife. Cool completely before serving or storing. The cookies will keep
in an airtight container at room temperature for 1 week.
to a rack and let the shortbread cool slightly, about 15 minutes. While still
warm, remove the tart pan ring and cut the shortbread into 12 wedges with a
sharp knife. Cool completely before serving or storing. The cookies will keep
in an airtight container at room temperature for 1 week.