ReceptnaptárHoney cake, another way
Mézeskalács (honey gingerbread) is the dearest treat of Hungarian Christmas and fairs: fragrant, spiced, soft or crisp, shaped as hearts, stars or figures. This version uses a simple honey-based dough without egg. Resting is the key: it makes the cookies soft and aromatic. Can be decorated with icing.
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Ingredients
Method
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- Warm the honey with the sugar in a small pot (do not boil) until the sugar dissolves, then let it cool to lukewarm.
- Sift the flour with the cinnamon, cloves, baking soda and salt into a bowl and make a well in the middle.
- Pour in the lukewarm honey, work it in with a knife, and when it can be handled, knead well. The dough is sticky at first but becomes manageable with resting. Wrap and rest for at least 3 hours, preferably overnight.
- Preheat the oven to 180 °C (165 °C fan). Roll the dough out on a floured surface to 5 mm thick and cut out shapes.
- Place on a parchment-lined baking sheet, brush with egg, and decorate with almonds.
- Bake for 8-10 minutes until the edges turn pale red. They are soft while warm but harden as they cool. Store in a closed tin for a few days to soften, and they become truly good.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Rest the dough for at least 3 hours, better overnight.
- Rolled thin they are crisp, thicker they are soft.
- Decorate with icing or melted chocolate.
- In a closed tin they get softer and tastier over 3-4 weeks.
Frequently asked questions
How do I make them soft?
Store in a closed tin with an apple slice for 2-3 days.
Icing?
1 egg white + 200 g icing sugar + a few drops of lemon juice.
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