Honey sandwich cookies

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix flour, baking powder and sugar. Dice cold butter and knead until a crumble-like mass is formed. Wash lemon hot, grate dry and grate peel. Add zest and 120 g honey to the flour mixture and work into a smooth dough. Divide the dough into two halves and roll each half into about 20 balls of the same size.

2. 2

   Line two baking trays with baking paper. Flatten one half of the balls a bit, then spread them on the baking tray with 2-3 cm distance. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-6 minutes until golden brown. Remove and let cool off. Spread the walnuts on the baking tray. Place the second half of the balls on the walnuts and press them flatter. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) with the nuts facing upwards for 5-6 minutes until golden brown. In the meantime, mix icing sugar, softened butter and 1 tablespoon honey to a smooth mixture. Spread the filling over the biscuits without the nuts.

3. 3

   Spread the walnuts on the baking tray. Place the second half of the balls on the walnuts and press them flatter. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) with the nuts facing upwards for 5-6 minutes until golden brown. In the meantime, mix icing sugar, softened butter and 1 tablespoon honey to a smooth mixture. Spread the filling over the biscuits without the nuts. Place the remaining biscuits on top with the nuts facing upwards, press down a little and let them set in a cool place

4. 4

   1 3/4 hours waiting time

Nutrition Facts

KCAL
170 kcal

CARBS
23 g

FATS
8 g

PROTEINS
2 g