Ingredients
Scale
- ¼ cup of unsalted (soft butter)
- 3 tablespoons of golden brown sugar
- 3 tablespoons of cane sugar
- ½ of honey (I used apple blossom from Intermiel)
- 1 egg yolk
- ¾ cup of sifted all purpose flour
- ½ teaspoon of baking soda
Instructions
- – In a mixing bowl, cream the butter with the sugars (whisk together till you get a soft paste) before intruding the egg yolk.
- – Pour in the honey, mix well. Reserve
- – In another mixing bowl, mix together the flour and baking soda before introducing it to the liquid mixture. Whisk till the dough is uniformed.
- – Wrap in plastic and leave in the fridge for 1-2 hours to overnight before cooking.
- – 10 minutes before cooking… Pre-heat the oven at 325 and prepare two baking sheets on top of each other to create a double panning effect and line a parchment paper on the top baking sheet. If you only have one baking sheet, reduce the baking time by 2 to 4 minutes.
- – Take 1 tablespoon worth of cookie dough and form a ball with your hand.
- – Don’t over pack the baking sheet because they melt a lot.
- – Bake for 12 minutes (when double panning), wait till they cool down a bit before transferring them to a cooling rack and use a spatula to pick them up.
- Category: Dessert