Best Honey Fleur De Lys Recipes

Honey Fleur de Lys image

Provided by Laura Calder

Yield 6 servings

Number Of Ingredients 8

Steps:

Cream together the butter and sugar, then add the honey. Sift together the dry ingredients and stir in until the dough is smooth. Heat the oven to 350ºF/180ºC.
Roll the dough out about ¼-inch/½-cm thick and cut out shapes with your favourite cookie-cutter. Place on a baking sheet and bake until crisp and browned, about 12 minutes. Cool on racks and store in an airtight container.

Honey Fleur de Lys image

Provided by Food Network

Time 1h22m

Yield About 3 dozen cookies

Number Of Ingredients 6

3/4 cup, plus 2 tablespoons/200 g butter
3/4 cup, plus 2 tablespoons/185 g sugar
3 tablespoons unpasteurized honey
2 cups/250 g flour
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon

Steps:

In a mixing bowl, cream together the butter and sugar, then add the honey. In a separate bowl, sift together the flour, baking powder, and cinnamon and stir in the butter mixture until the dough is smooth. Heat the oven to 350 degrees F.
Roll the dough out about 1/4-inch/1/2 cm thick and cut out the shapes with your favorite cookie-cutter. Place on a baking sheet and bake until crisp and browned, about 12 minutes. Cool on racks and store in an airtight container.

Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins image

Provided by Martha Stewart

Yield Makes about 1 cup icing, enough for 12 brownie coffins

Number Of Ingredients 3

2 cups confectioners' sugar
2 tablespoons plus 1 1/2 teaspoons meringue powder
1/4 cup water

Steps:

With an electric mixer on low speed, beat confectioners? sugar, meringue powder, and water until fluffy but dense, 7 to 8 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 1 week; before using, stir with a flexible spatula until smooth.
Make the fleurs-de-lis: Tape 12 templates to a flat surface, cover with waxed paper, and tape paper to surface. Fill a pastry bag fitted with the smallest plain round tip with royal icing. Pipe icing into center of fleur-de-lis template. Using a toothpick, pull icing to edges of template. Let dry until completely hardened. Remove from waxed paper before using; use within 1 day. Reserve remaining royal icing for another use.