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.
Cookie Icing
- 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.
- Enjoy!
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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
Comments (28)
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February 17th, 2011 at 6:16 pm
These look wonderful!
February 17th, 2011 at 10:26 pm
Wow, these sound fabulous. yum yum .I have recently become infatuated with Honey. I love it on everything and in everything. Thank you
February 17th, 2011 at 11:37 pm
looks great!
February 18th, 2011 at 2:11 am
These look great! Love the colors!
February 18th, 2011 at 6:56 am
Those look beautiful! I have never experienced an Italian cookie tray I’m sorry to say but it sounds like a dream come true.
February 18th, 2011 at 7:08 am
I too have also noticed that making dough with honey is usually more delicate and takes a good baker to stick with it. I’m glad you shared this with us. Great cookie to add to my repertoire ;o)
Flavourful wishes,
Claudia
February 18th, 2011 at 7:24 am
Beautiful cookies!!! Love your photos~
February 18th, 2011 at 7:55 am
I love the combination of spices and honey in these. I don’t think I’ve ever used honey in a cookie it sounds like a great idea!
February 18th, 2011 at 8:39 am
Penny it is a work of art, many, many weeks of baking are involved, it must be “perfect”. Looking back I can’t believe I only starting making cookies for the last 2 showers, prior to that I couldn’t bake a chocolate chip cookie. I was relegated to all the other tasks, flowers, menu’s, bombonniere, invitations. It’s amazing what a little time and practise can do.
February 18th, 2011 at 10:18 am
Those look great.
February 18th, 2011 at 10:36 am
These look great! Honey has quickly become my favorite sweetener again. You just can’t beat its amber tones.
February 18th, 2011 at 11:17 am
Those are so pretty! They look so tasty and I just wanna reach out and grab one..or 4
February 18th, 2011 at 12:06 pm
These look delicious. And perfect for Spring!
February 19th, 2011 at 2:59 am
Yes to honey and ginger together in a cookie. Delicious photos
February 19th, 2011 at 5:57 am
Thank you Correen
February 19th, 2011 at 8:07 am
These cookies are so pretty & perfect for spring celebrations! Love all that honey
February 19th, 2011 at 1:03 pm
Marla sounds like she is going with yellow/gold for the bridesmaid dresses, hoping to do a dessert table in that colour theme, I think these will be perfect for the day.
February 22nd, 2011 at 1:11 pm
i love the simplicity of this recipe and how elegant it looks! very gorgeous:)
February 26th, 2011 at 5:20 am
I’m biting into one of these as I type this comment. It’s asboslutely wonderful
My 4 year old loves it too! Thanks for sharing this.
February 26th, 2011 at 11:00 am
So happy you are enjoying.
March 12th, 2011 at 6:29 pm
I am curious as to what you mean by “mixed spice”? Can I find it in the U.S.? These cookies look amazing, and am very excited to try them! Thank you!!!!
March 12th, 2011 at 8:15 pm
Meg I couldn’t find the spice here in Canada but I since realized it is pretty close to a “pumpkin spice mix” that I think you could probably find in your grocery aisle. The only spice that is missing from the pumpkin spice that is in the mixed spice is coriander. I did find a recipe for the mixed spice and this is what I used.
Mixed Spice
1 tablespoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix together in a small bowl.
Makes about 2 tablespoons, store in an airtight container and should be used within 2 months.
My daughter is addicted to these Meg.
Hope you enjoy!
March 21st, 2011 at 2:19 pm
Thank you so much! I am definitely looking forward to making these for my study group this week!
December 18th, 2011 at 4:23 am
I am going to try the biscuits, but am going to throw in oatbran instead of white flour and I will be leaving out the spices…I can’t wait to see if they are a hilarious disaster or a brilliant success!
December 23rd, 2011 at 10:02 pm
Please let me know how they turn out with your changes.
March 6th, 2012 at 6:08 pm
[...] (Via La Mia Vita Dolce) [...]
May 29th, 2012 at 9:52 am
In all honesty, these are probably the best cookies I ever had! I made a batch intending to share it with friends but I ate them all and had to make a whole other one. Thank you so much Grace!
June 1st, 2012 at 12:10 am
Most welcome Irina, I’m so happy you enjoyed them.