Posted on Thursday, 17th February 2011 by Grace Massa Langlois
I’m on the hunt for new and simple cookie recipes. Why? Well, it’s because it’s that time of year again. Time for bridal showers! My first sighting? These Spiced Honey Fingers. I hoped they would be delicious enough to add to the ever so important Italian Cookie Trays that we will be preparing for my niece’s (Natalie) upcoming Bridal Shower.
Immediately I was enticed by the classic pairing of luscious honey and tangy ginger. The recipe only called for a hand full of ingredients. That made them simple to make, a critically important criterion when you’re baking dozens and dozens of cookies. Simple is good!
But that doesn’t mean I didn’t have my reservations. When first preparing the cookie dough I noticed that it was delicate. So delicate in fact, that I wondered how I would ever be able to roll it into logs for slicing. But clever recipe that it is, once cooled, the dough came together quite easily.
Wow! This hunt was definitely worth the time. The texture of these cookies was amazing – pillowy soft, tender and chewy.
A good amount of honey is used in this recipe, giving the cookies a pale, golden colour. The honey also gives the cookie a mild, sweet flavour. That combined with hints of ginger and cinnamon make these cookies rather addictive.
The iced topping was the best way to finish this cookie. It provided the perfect balance to the heat from the spices.
I am happy to say these Spiced Honey Fingers have earned their spot on our very special Italian Cookie Tray. They are also the perfect accompaniment to afternoon tea.
Spiced Honey Fingers
(From Donna Hay Magazine, Issue 53)
- Spiced Honey Fingers
- Mixed Spice Recipe
- Cookie Icing
Makes 24 cookies
- 40 g butter
- 180 g (½ cup) honey
- 150 g (1 cup) plain (all-purpose) flour
- ½ teaspoon bicarbonate of (baking) soda
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice **If not available – see Mixed Spice blend below
- 4 teaspoons milk
- Preheat oven to 180° C (350° F). Line 2 baking sheets with non-stick baking paper or silicone mats and set aside.
- In a small sized saucepan over low heat, melt the butter and honey. Bring to a boil and simmer for 2 minutes. Set aside and allow to cool slightly.
- Place the butter and honey mixture into a medium sized heatproof bowl. Using a fine mesh sieve, sift the flour, bicarbonate of soda, ginger and mixed spice over the butter and honey mixture and mix to combine.
- Gradually add the milk, stirring until well combined and the mixture has formed a dough. Set aside to cool.
- Turn dough onto a lightly floured work surface and knead until smooth.
- Roll dough into 4 X 36-cm-long (¾-inch X 14-inch) logs. Cut into 6-cm (about 2½-inch) lengths, tucking the edges under to form rounded edges.
- Place on prepared baking sheet (12 to a sheet) and bake, rotating sheet halfway through baking, for 8 to 10 minutes or until the tops of the cookies begin to crack.
- Transfer to a wire rack and allow to cool completely before icing.
Mixed Spice Recipe
Makes about 2 tablespoons
- 1 tablespoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Place all the spices in a small bowl, stir together to well combine.
- Store in an airtight container. Will keep for up to 2 months.
- 400 g (2½ cups) icing (confectioners’) sugar, sifted
- 1½ tablespoons (a little more may be necessary if icing is too thick) boiling water
- Yellow gel paste food colouring
- Place the icing sugar and water in a bowl and mix until smooth. If you find the icing is too thick, add ½-tablespoon of boiling water at-a-time until desired consistency is reached (should not be watery but at the same time should not be a paste).
- Divide icing between 2 bowls, add one drop of gel paste food colouring to one bowl and stir to combine. If you prefer a darker colour, add one drop of gel paste at-a-time, stir to combine, until the desired colour is reached.
- Spread half of the cookies with yellow icing and the remaining cookies with the plain icing.
- Return to wire rack to allow icing to set.
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Tags: after school treat, afternoon tea, cookie glaze, dessert, desserts, Donna Hay recipes, food, food photography, food photos, frosting, glaze, gourmet cookies, icing, individual dessert, individual desserts, quick and easy, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes