Fire Boy Cookies
Author: Olivia Morris
Recipe type: Baking
- 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
- Put honey sugar, cinnamon, clove powder and nutmeg in a pan, heat p slowly, then remove from heat.
- Add candied orange peel, candied Lemon peed, almonds, and zest of lemon in a large bowl, stirring contents until evenly coated and mixed.
- Add Kirsch, flour and baking powder.
- Knead this all together to form a soft dough. Divide the dough in two equal parts.
- While this dough is still warm, roll it out on the back of two greased baking sheets approximately 5 mm (0.2 inches) thick.
- 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.
- Preheat the oven to 220 degrees celsius or 430 degrees fahrenheit.
- Bake in a preheated oven for about 15 to 20 minutes.
- Mix the last two items in the item list and frost the cookies immediately after they come out of the oven.
- Cut off the edges of the cookies (these tend to be over cooked) and keep these as samples.
- 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.
- Take the cookies off the baking sheets while they are still warm.
- Guard these cookies as they will disappear if left out in the open!
- Keep these cookies in a covered cookie tin.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/fire-boys-cookies-recipe/
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