Honey Sandwich Cookies

Name: Honey Sandwich Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: 250 g cake flour; 2 tsp baking soda; 50 g superfine sugar; 115 g butter (cubed); 1 orange zest (large, finely grated); 115 g Greek honey; 25 g pine nuts or chopped walnuts; 50 g butter (cubed, for filling); 115 g powdered sugar (sifted, for filling); 1 tbsp Greek honey (for filling)

Greek honey sandwich cookies with notes of fennel and licorice; best enjoyed with pine nuts or chopped walnuts for added texture.

44 min

Easy

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Ingredients

cake flour 250 g

baking soda 2 tsp

superfine sugar 50 g

butter (cubed) 115 g

orange zest (large, finely grated) 1

Greek honey 115 g

pine nuts or chopped walnuts 25 g

butter (cubed, for filling) 50 g

powdered sugar (sifted, for filling) 115 g

Greek honey (for filling) 1 tbsp

Instructions

Prepare dry ingredients

Preheat oven to 200°C. Line a baking sheet with parchment paper. In a bowl, mix flour, baking soda, and sugar. Add butter and rub in until the mixture resembles breadcrumbs. Add orange zest.

Add honey

Heat honey in a saucepan until liquefied (do not overheat). Pour into the dry ingredient mixture, knead into a stiff dough.

Bake first batch

Divide the dough into two equal halves. Take one half and roll into 20 hazelnut-sized balls. Place on the prepared baking sheet. Bake for 6-8 minutes until golden. Let harden on the baking sheet, then transfer to a wire rack to cool completely.

Prepare filling

In a bowl, beat butter, powdered sugar, and honey until the mixture is light and fluffy.

Bake second batch

Roll the remaining dough into 20 balls. Press pine nuts or chopped walnuts into one side of each ball. Place on the baking sheet, nut side up. Gently flatten. Bake for 6-8 minutes until golden. Let harden on the baking sheet, then place nut side up on the wire rack to cool completely.