Shortbread honey cookies. Honey cookies: various recipes for homemade treats. With oatmeal.

Mix all ingredients thoroughly in a kitchen machine. Gradually add flour and knead until dough comes away from edge. Then let the cookies cool on a wire rack. They harden and do not break easily. These people can also enjoy the excellent surface texture of the cookies.

Mix the walnut pieces in a bowl with some cinnamon and clove powder and mix well. Now prepare a “copper bath”: honey, sugar, water and lemon juice, as well as some cinnamon and clove powder are heated in a small pot. The cookies are gradually washed in a boiling honey solution and then left to cool on baking paper. The remaining honey solution is allowed to cool until it becomes somewhat viscous. The walnut pieces are now very well attached. Finely chop the Makhlepi spice, boil in 50 ml of water and pour into the tea filter.

Leave it to stand for 30 minutes in a warm place until the bubbles set. Then - soft margarine, eggs, Makhlepi solution and gradually flour. When half the flour is mixed, add salt. Adjust the amount of flour to create a nice smooth dough that is virtually non-stick. Place the dough in a warm place for about 30 minutes. Then with smeared hands on a wooden board or similar. How bread dough. The dough should have a smooth surface without cracks.

Place round shape baking tray with baking paper and place the spherical dough in the middle. Then smooth with your palm, creating a flat surface. Round shape with hand. Leave the pan to rest in a warm place until the dough has doubled in volume. Now spread the surface of the dough with egg yolk and sprinkle with sesame seeds. Once cooled from the bottom into the lucky coin cake. The cake is cut into New Year's Eve in the presence of all family members. There is a solid procedure for distributing the pieces. The first is for Christ, the second for Mary, the third for St. Bassilios, the fourth for the house, the fifth for the father and the sixth for the mother.

Anyone who finds a lucky coin in their game has the best luck in the new year. The rice is covered with 300 ml of water and a pinch of salt. Mix at moderate to low temperature. After about 10 minutes the rice had practically swelled the water. Add 1 liter of milk and boil with stirring for another 20 minutes. Meanwhile, a mixture of 125 ml milk, 1 vanilla sugar, 50 g sugar and 1 lb. When the rice is softly cooked and puffed, add the above mixture and simmer for another 5 minutes. Let cool slightly and place the milk rice into flat bowls.

After final cooling, the cinnamon powder is spread over it, depending on the taste. Shelf life: 2 days. Heat: Heat the milk and dissolve the yeast. Heat the margarine slightly until it melts. Add flour, 3 eggs, sugar and spices. Margarine and pre-dough and knead until a homogeneous dough is formed. Divide the dough into 3 equal parts and prepare as follows: Form the dough into a long sausage and then form a small braid. Press the colored egg into the round.

Cover with a towel and place in a warm place until the volume doubles. Yolk egg yolk with a little milk and distribute evenly among the 3 cakes. Garnish with almond halves and almond slices. These two delicious desserts, consisting of thin puff pastry or thin strands of dough, nuts and honey, are widely used in the Middle East. In Greece, nuts are a must.

Baklava needs thin round wood as a sliding aid. Walnut kernels coarsely grind the almonds in a pan without fat and roughly roast them. Mix thoroughly walnuts, sugar, almonds, breadcrumbs, cinnamon powder and clove powder. Butter and margarine. Stir in syrup, boil briefly, leave to cool.

Roughly grate the pistachio nuts and store separately. Roll the fillet for baklava. Now roll the round wood to the end, press the roll from the ends and press the roll with your fingers in a circle. Remove the round wood and gently press the nut back in with your fingers. Divide the nut into 4 equal parts and place in a casserole dish. Place in a casserole dish. Alternative: Shape the cookies into a circle into a small nest and fill with a nut.

Roll up the baklava fillet and spread the first section with the melted fat. Divide the nut into 4 equal parts and place in a dish with a saucepan. Coat the filled pan with the remaining grease and sprinkle with a little water. Remove from oven and discard cold syrup. If necessary, sprinkle with chopped pistachios.

Let cool and serve with Greek coffee. Wilhelm Feiler's development of the recipe is somewhat older and dates back to the traditional gingerbread style in Coburg. A special type of culinary delicacy is coburg. In the Coburg dialect, "Schmatzle" actually means as much as "kisses". So if you give away delicious, tangy honey cookies, it will go especially well with the recipient or recipient of that gift. Round consistency gingerbread dough robust with tangible chunks of hazelnut, orange and citrus.

Spices, almonds, lemon and orange pepper were also brought to Oberfranken through the trading metropolis of Nuremberg. In the Middle Ages, spices were first transported along the arduous land route through Kyiv, Lviv and Krakow to Nuremberg. Venetian and Genoese merchants were connected to the East through the Venetians' thriving trade in the Levant.

Eventually, a sea route dominated by English and Dutch merchant ships developed along the East Indian route. It is not surprising, therefore, that only the wealthy classes cannot afford the delicious flavored biscuits that the Coburg Ducal Court as a meeting place for European nobility offered at the appropriate stage. This brought further successful apprenticeships and journeyman years back to Coburg master baker Wilhelm Feiler's idea led to the development of a specialty refined with almonds, honey, spices and citrus flavours.

This soon became famous over the Coburg borders delicacy. Wilhelm Feiler finally took part in world exhibitions in Paris, Brussels and Berlin, where his specialties were awarded gold medals and honorary awards. Wheat flour, honey, sugar, hazelnuts, almonds, Orange peel, lemon zest, egg, spices and natural flavors.

Production begins with the production of the so-called liquid honey storage and wheat flour. It remains dark, cool and dry in the cellar for several months, going through a ripening process that improves the flavor and driving force of the later dough.

To cook the pieces, the dough is heated. It is then processed into a hard dough with roasted hazelnuts, almonds, lemon, orange, honey and the finest spices in a kneading machine. It is formed into small 3cm cookie cookies and is golden brown. Once cooled, the smugglers are packaged in historic bags and tins, which have been decorated by Coburg artists with city motifs.

Oatmeal cookies with honey

Wilhelm Feiler's development of the recipe is somewhat older and dates back to the traditional gingerbread style of the Coburg region. You can enjoy the specialty all year long. Coburg dishes are eaten all year round. They are flavored with tea and coffee, as well as a good glass of red wine or punch.

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