Fire Boy Cookies
 
 
Author:
Recipe type: Baking
Ingredients
  • 450 grams honey (16 ounces)
  • 300 grams of sugar (10.5 ounces)
  • 1½ Tablespoons of cinnamon
  • Pinch of ground cloves
  • ½ teaspoon of nutmeg
  • 100 grams (3.5 ounces ) ground candied orange peel
  • 100 grams (3.5 ounces) candied lemon peel
  • 200 grams (7 ounces) ground almonds
  • Zest of one lemon
  • 1 deciliter of Kirsch (Swiss cherry liquor)
  • 600 grams (21 ounces) flour
  • 1½ teaspoons of baking powder
  • 150 grams (5 ounces) confectioner's sugar
  • an additional 3 to 5 tablespoons Kirsch or water
Instructions
  1. Put honey sugar, cinnamon, clove powder and nutmeg in a pan, heat p slowly, then remove from heat.
  2. Add candied orange peel, candied Lemon peed, almonds, and zest of lemon in a large bowl, stirring contents until evenly coated and mixed.
  3. Add Kirsch, flour and baking powder.
  4. Knead this all together to form a soft dough. Divide the dough in two equal parts.
  5. While this dough is still warm, roll it out on the back of two greased baking sheets approximately 5 mm (0.2 inches) thick.
  6. Let this rest 5 to 6 hours, or overnight in a dry place. We have been known to place the baking pans into the oven, or at the top of the refrigerator.
  7. Preheat the oven to 220 degrees celsius or 430 degrees fahrenheit.
  8. Bake in a preheated oven for about 15 to 20 minutes.
  9. Mix the last two items in the item list and frost the cookies immediately after they come out of the oven.
  10. Cut off the edges of the cookies (these tend to be over cooked) and keep these as samples.
  11. Cut the cookies in the pan while they are still warm. A good size is 5cm x 3 cm or 2 inches x 1½ inches.
  12. Take the cookies off the baking sheets while they are still warm.
  13. Guard these cookies as they will disappear if left out in the open!
  14. Keep these cookies in a covered cookie tin.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/fire-boys-cookies-recipe/