Sunday, December 18, 2005


I made these for the first time last Christmas, being intrigued by recipes using honey in them. Rubenkraut is a syrup made from sugarbeets, it's quite tasty as a spread on bread. The chocolate pudding I use requires 500 mL of milk, adjust accordingly with the one that you use. I find that working with honey presents its own problems, it's sticky; the less liquid it is, the harder it is to work with; and it may need more flour. But it adds a great taste. I use a raw honey, I don't buy the one you can get in stores, which have likely been heated and may even have had sugar added to them. Support your local beekeeper, it is a dying art. I have had many interesting conversations with the fellow I buy my honey from, there are many things that are important for making honey, the weather, parasites, overwintering, swarming (when the new queen leaves to find a new place to set up her hive), lots of interesting things. One needs to be in tune with nature to be a beekeeper. It's a good way to live life.

500 g flour
6 g (2 tsp.) baking powder
1 pkg. non-instant chocolate pudding
375 g sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2-3 drops lemon extract
200g honey (or Rubenkraut)
2 eggs
5 Tbsp. milk
125g Butter
125g ground hazelnuts (or almonds)

Mix flour, pudding powder and baking power and sieve onto a counter surface or kitchen pad. Create a well in the center of the heap; add within this the sugar. Add to this well also the spices, honey, egg and milk, and lemon essence. Work this all together to make a mealy consistency. Cut the cold butter into chunks, then add to the flour mixture, as well as the ground nuts and work the butter into the flour until a dough is formed. Add more flour if it is sticky. Place in fridge for a time. Roll the dough out, cut with cookie cutters and place on a baking sheet. Cook for 8-12 minutes at 175-195C (350F).

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