Just in time for the upcoming Rosh Hashana – maple and cinnamon honey cookies that are so sweet, chewy and delicious next to a tea cup. Put it in a small bag, seal it with a colorful ribbon and it’s a great present for holiday season!
Photo: Natalie Levin
Maple and Cinnamon Honey Cookies
According to Rinat Tzadok recipe with some changes and adjustments
For the cookies:
- 100 grams (1/2 cup) honey
- 20 grams (2 tbsp.) maple syrup
- 120 grams (120 cup) dark brown sugar
- 80 grams (1/3 cup) vegetable oil
- 1/2 tsp. ground cinnamon
- Pinch of ground ginger
- 1 large egg
- 140 grams (1 cup) all-purpose flour
- 180 grams (1 1/4 cups) whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
Topping:
- 120 grams sugar powder
- In a bowl of a mixer with a paddle-attachment put honey, maple, sugar, oil, cinnamon, ginger and egg and mix on medium speed until blended.
- Add flour, whole wheat flour, baking powder and baking soda and mix until the dough is soft.
- Flatten the dough and cover in plastic wrap. Refrigerate for about an hour.
- Preheat oven to 170c degrees.
- Make small balls of dough and dip each ball with powdered sugar.
- Arrange the balls on a baking tray lined with baking paper and bake for about 10 minutes until cookies crack and set.
- Cool completely and serve.
- Keep the cookies for up to a week in a sealed jar.
- If you want to – you can freeze the cookies for up to a month.
- You can add or omit spices according to personal taste.