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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups honey
1-1/2 cups sifted rye flour
1-1/2 cups sifted all purpose white flour
2 tsp. baking soda
Grated rind of 1/2 lemon
1 tbsp. whisky
1/2 tsp. cinnamon
1/2 tsp. cloves
1 to 2 drop anise oil
1/4 tsp. salt
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Directions:
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Bring the honey to a boil and keep it hot.
Sift the rye and white flour into a frying pan. Heat the flour over a low heat, stirring constantly, until hot. Do not scorch. Mix in the baking soda.
Add the rest of the ingredients to the HOT, not warm, honey, and quickly stir in the hot flour. Beat vigorously until very thick. For easier handling, remove the dough to a greased bowl. Shape the dough into small balls the size of a small walnut and place them well apart on a greased baking sheet. Flatten them down with the bottom of a tumbler wrapped in a dampened cloth.
Bake in a moderate oven 325 F. for about 15 minutes, or until GOLDEN but NOT brown. This is very important. Even a small amount of browning tends to impart a burnt flavor. Do not judge these cookies too hastily. They need to cool and ripen thoroughly to develop their “snap.”
Traditional Ukrainian Cookery
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Comments from olga
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UKRAINIAN GRANDMA’S MEDIVNYCHKY:
This economical recipe for honey cookies with no fat, eggs, or milk in it is commonly used in Ukraine. The cookies are somewhat similar to ginger snaps. They keep indefinitely. Grandma never failed to have a batch of these goodies on hand for her little visitors—the grandchildren and their many pals. If available, use buckwheat honey for a richer flavor and a deeper color.
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