The past month I have been working closely with beekeepers and understand more about raw honey for a research project – and that means I have jars of all kinds of honey in the pantry, and while I know they never expire, there is a part of me that cannot see excess. I do love honey in all forms and drizzled on top of everything, it still does not do justice to the number of jars I had.
So, I thought of an eggless cookie sweetened with honey only, and nothing else. The beauty of honey is that it provides both sweetness as well as fat content to the dough.
I used these delicious mithai-like cookies to make an ice cream sandwich with Lemongrass Ginger + Honey artisanal ice cream from Mitti Café – an Ayurveda-inspired lifestyle store + café in Ahmedabad consulted by Kitchen Therapy!
The Recipe
Serves 12 cookies
Ingredients
- 1 cup + 1 tbsp whole wheat flour
- ½ tsp baking powder
- 1/4 tsp baking soda
- ¼ tsp cardamom
- pinch nutmeg
- pinch salt
- ¼ cup vegetable oil / coconut oil
- ¼ cup raw honey
- 8-9 strands of saffron
- 1 tbsp milk, warm
Instructions
- Place the saffron in the warm milk and set aside
- Whisk the dry ingredients together and set aside
- In large mixing bowl, whisk together the honey and oil
- Then add the saffron milk and whisk
- Add the dry ingredients and mix to make a soft dough
- Wrap in cling film and refrigerate for an hour
- Preheat the oven to 180C
- Line a baking tray with parchment paper
- Roll out and cut circles or squares as per your preference
- Bake for 12 minutes or until the edges are slight red
- Allow to cool completely on a rack before storing in an air tight container
