These delicious and rustic cookies with cinnamon and honey are not only with 100% wholemeal flour but also egg-free. They are sweet and fragran. Their rustic texture resembles those of the famous British Digestive biscuits. The recipe itself is super quick and easy and also doesn’t require putting the dough in the fridge. The addition of honey makes them particularly fragrant. Thanks to the honey they are hard in the first few days, they become softer as time passes but without taking anything away from their taste. Perfect cookies for a breakfast and a snacks.
Wholemeal cookies with cinnamon and honey
- 110 g soft butter
- 70 g powdered sugar
- ¼ tsp salt
- 2 tsp cinnamon
- 16 g liquid honey (I used acacia honey)
- 200 g wholemeal flour
- ½ tsp baking powder
- 20 ml milk
Instructions Wholemeal cookies with cinnamon and honey
- In a bowl, using an electric whisk, beat the soft butter with the powdered sugar and a quarter teaspoon of salt. At this point also add the liquid honey and cinnamon.
- Now sift the wholemeal flour and half a teaspoon of baking powder and add them to the butter and sugar mix. Mix with the whisk until the dough begins to come together. At this point add the milk and work briefly by hand to make the dough soft and similar to shortcrust pastry.
- Dust the work surface with some flour. Roll out the dough using a rolling pin to a thickness of about half a centimeter. Using a thin-rimmed glass or cookie cutter, cut out circles. Place your wholemeal cookies on the baking tray covered with baking paper or with the silicone baking mat. Mix the scraps of dough and roll out again to create other cookies.
- Use a Christmas cookie cutter to decorate the surface of the cookies.
- Bake in a preheated static oven at 170°C for approximately 15 minutes. Remove from the oven and let cool completely before serving. These cookies harden once cooled and then become softer as the days go by.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Store in a closed container.
lot of love. B.