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Honey biscuits decorated with stamps

Dessert54 minutes8-10 people70 calories
1/52/53/54/55/5 (48 votes)
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By Ascen Jimenez

honey-cookies-2

All the Honey Cookies They are published in many cooking blogs referring to the famous Yayitas. Although at home they have not seemed the same to us, they are so delicious that I have not been able to stop publishing them.

In addition to their flavor, these cookies have in their favor that they work very well, so much so that they even allow us to use pastry stamps. Do you know them? A friend gave me some with animal shapes at Christmas and this weekend I have released them.

But if you don't have stamps, don't stop making this recipe. With a pasta cutter and a few dots or rallitas made with a fork will also be great.

I remind you of other cookies that we have published, there are them for all tastes: light cookies, whole grain cookies, rice (gluten-free) and even ginger cookies.

Honey biscuits decorated with stamps

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Delicious honey cookies, easy to work with and that can be decorated with stamps. They do not have butter or milk so they are suitable for lactose intolerant and those allergic to cow's milk protein.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: dessert
  • Calories: 70
  • Rations: 8-10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 25 g of grated coconut
  • 30 g honey
  • 150 g brown sugar
  • 140 g of sunflower oil
  • 50 g of water
  • 1 egg
  • 1 / 2 teaspoon salt
  • 1/3 of a vanilla bean (the inner zest)
  • 500 g of pastry flour
  • 25 g of cornstarch
  • 1/2 teaspoon Royal type yeast
  • 1 beaten egg to paint them

Preparation

  1. We put the coconut, honey, sugar, sunflower oil, water, egg, salt and vanilla in the glass. We program 15 seconds, speed 6.

  2. We add 250 g of flour (half of the total that appears in the ingredients), the cornstarch and the yeast. We program 5 seconds, speed 6. We incorporate the rest of the flour and program again 5 seconds, speed 6. We schedule now 3 minutes, closed cup, spike speed.

  3. We preheat the oven to 180º.

  4. We take the dough out of the glass and give them the desired shape: with or without pasta cutters, using stamps or a fork to make some rats or the decoration that you like the most.

  5. We are placing them on two baking trays covered with baking paper, leaving some separation between them. When we go to bake them, brush them with beaten egg.

  6. With the preheated oven we bake them at 180º for approximately 12 minutes, until you see that they take on a golden color.

Notes

Especially if you use stamps, it is better to brush the cookies just before putting them in the oven.[br]I baked them in three batches because I prefer to bake each tray individually to control when they are cooked.

Equivalences with TM21

Thermomix equivalences

More information - Light biscuits, Wholemeal cookies, Rice crackers (gluten free), Ginger cookies.


Discover other recipes of: Lactose intolerant, Dough and Bread, Recipes for Kids, Cake shop

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  1.   Sonia Mar Esteban said
    ago 9 years

    Ohhhhh how beautiful !!

    Reply to Sonia Mar Esteban
    1.    Ascen Jimenez said
      ago 9 years

      Thanks Sonia!

      Reply to Ascen Jiménez
      1.    Amparo CV said
        ago 5 years

        Hello Ascen!
        I have just prepared your recipe and the dough is brittle when smoothing it with the roller even though I have also kneaded it by hand, since it was not uniform as it comes out of the glass. Any recommendations to avoid that cookies save with cracks?
        Greetings and thanks for the contribution, I have tried the dough and the flavor will be exquisite!

        Reply to Amparo CV
  2.   Irene said
    ago 9 years

    Hi there! They look delicious! Would you mind asking your friend where she bought the stamps or the brand? I would like to use them for my daughter's birthday ... There is a lot left but I'm already starting to think

    Reply to Irene
    1.    Ascen Jimenez said
      ago 9 years

      Hello Irene,
      He bought them in Italy ... but they are from the Tascoma brand and you can surely find them in any kitchenware store in the area where you live.
      A hug!

      Reply to Ascen Jiménez
  3.   Mayra Fernandez Joglar said
    ago 9 years

    The cookies have to be vice but the box is DI VI NA !!

    Reply to Mayra Fernández Joglar
    1.    Ascen Jimenez said
      ago 9 years

      hahaha, thank you pretty!

      Reply to Ascen Jiménez
  4.   Sofia said
    ago 9 years

    Hello,
    Can they be made without coconut? Or replacing it with something else, I don't like it. And white sugar instead of brown sugar? Thanks.

    Reply to Sofia
    1.    Amparo CV said
      ago 5 years

      Hello again! What texture should they have once cooked? Soft or crunchy?
      All the best

      Reply to Amparo CV
  5.   Azucena said
    ago 9 years

    They look really good!
    I will try to make them but we are few at home and I am going to make half, how much yeast do I have to add because for half a kilo you put half a teaspoon as I measure a quarter of a teaspoon, the tip of the teaspoon or there is a measure
    Thank you very much, you are all wonderful. The recipes look great and generally turn out well.

    Reply to Azucena
    1.    Ascen Jimenez said
      ago 9 years

      Thanks Azucena!
      Sure, put the tip of a teaspoon, whatever you see would be half of half. Let's see what you think of the cookies, at home we really liked them.
      A kiss!

      Reply to Ascen Jiménez
      1.    Amparo CV said
        ago 5 years

        Hello Ascen!
        I have just prepared your recipe and the dough is brittle when smoothing it with the roller even though I have also kneaded it by hand, since it was not uniform as it comes out of the glass. Any recommendations to avoid that cookies save with cracks?
        Greetings and thanks for the contribution, I have tried the dough and the flavor will be exquisite!

        Reply to Amparo CV
  6.   Laura H.C. said
    ago 9 years

    Hello!! I just did them !! I have the shape of flowers that is the cutter that I have. Thank you so much for the recipe. The coconut is almost noticeable for those who say they do not like coconut, I think I'll be able to do more next time jijiji. I didn't have vanilla and I added vanilla extract from the liquid. When you are making the shape, do you put a little flour? is that I think mine are a bit tired and it is the second time that I make cookies and I am a little lost. I've added chocolate chips to the last so much baking and they are very good. Thank you very much for the web it is a great help.

    Reply to Laura HC
    1.    Ascen Jimenez said
      ago 9 years

      Hello Laura,
      Well, for the second time you've made cookies, they seem to have turned out great, right? Yes, the flour to shape them is always good. It is also helpful to use a plastic or silicone mat as a work surface - it helps the dough not stick (at Ikea they sell them in the pastry area).
      Thank you for writing us and for your contributions.
      A hug!

      Reply to Ascen Jiménez
  7.   ascent garcia said
    ago 9 years

    You only say flour but in my case as I need it for celiac which would be

    Reply to ascen garcia
    1.    Ascen Jimenez said
      ago 9 years

      Hello Ascen,
      I use wheat flour. But if someone with celiac disease is going to consume it, it is best to replace it with gluten-free flour for baking.
      A hug!

      Reply to Ascen Jiménez