Best Phoenician Honey Cookies Biscuits Recipes

Honey Spice Cookies image

Provided by eCCAbOO

Categories Dessert

Time 17m

Yield 24 serving(s)

Number Of Ingredients 10

1 egg
1/4 cup honey
2 1/4 cups flour
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/4 teaspoon ground cloves
3/4 cup butter (Butter tastes better) or 3/4 cup shortening (Butter tastes better)
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 350.
Cream together Brown Sugar and Butter.
Slowly add the Honey, then the egg and mix well.
Sift dry ingredients together and add to the creamed mixture.
Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
Bake for 7 minutes (cooking time may vary).
Let cool or eat warm.

Nutrition Facts : Calories 142.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 23, Sodium 183.7, Carbohydrate 21, Fiber 0.4, Sugar 11.8, Protein 1.6

Phoenician Honey Cookies (Biscuits) image

Provided by Vefa Alexiadou

Yield Makes 4045 cookies

Number Of Ingredients 14

For the Dough
butter, for greasing
1 3/4 cups (200 g / 7 oz) all-purpose (plain) flour
pinch of salt
2 tablespoons superfine (caster) sugar
1 1/2 tablespoons olive oil
1/2 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 teaspoons ammonium bicarbonate or baking soda (bicarbonate of soda)
equal quantities olive and corn oil, for deep-frying
finely chopped walnuts, for sprinkling
For the Syrup
1 1/4 cups (250 g / 9 oz) superfine (caster) sugar
1/2 cup (120 ml / 4 fl oz) honey

Steps:

Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.