Ingredients: 250g butter,180g Demerara sugar,250g honey,3 eggs,1 tsp baking soda,2 tsp ground cinnamon,½ tsp ground cloves,½ tsp ground nutmeg,½ tsp powdered ginger,300g all-purpose flour,100g whole wheat flour,350g cake flour (soft flour),10-12 whole walnut kernels, divided into quarters
Instructions:
- Heat the butter, sugar and honey, stirring constantly, over low heat until the sugar and butter have melted completely. Set aside to cool (10 minutes).
- Lightly whisk the eggs.
- Mix and combine baking soda, spices, all-purpose, whole wheat and cake flour.
- Add the lightly beaten eggs, flour and spices to the melted honey, sugar and butter mixture.
- Mix and combine to obtain smooth and soft dough.
- Cover the dough with foil and leave in a cool place for 1-3 days.
- Then divide and roll the dough into long rolls 1.5 cm in diameter, cut them into smaller rolls. Shape each roll into a walnut sized ball.
- Place the dough balls, few centimetres apart from each other, on a baking sheet lined with parchment paper or a silicon sheet. Insert, only halfway, a quarter of the walnut kernel at the top of each cookie.
- Bake the cookies in the oven at 190C for 10-12 minutes. Cool and store in an airtight container.
