Prepare this delicious recipe to pamper mom this Mother’s Day!
Ingredients:
- 200 g of flour
- 40 g of wholemeal spelt flour
- 30 g of brown sugar
- 1 coffee spoonful of baking soda (not heaped)
- 1 egg
- 70 g of Ceimayá’s Desert Honey: Kidneywood Blossom
- 50 g butter
- 25 g Greek Yogurt
- 1 teaspoon of whole Aniseed
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground Ginger
- 1 teaspoon of whole cloves 8 pieces
Frosting mix:
- 30 g Egg white plus or minus the white of one egg.
- 60 g powdered sugar
Preparation:
Grind the spices. Mix the flour, baking soda and ground seasonings. Melt the butter and add the Ceimayá’s Desert Honey: Kidneywood Blossom, brown sugar, melted butter, Greek yogurt and 1 egg. Mix everything together until a uniform dough is formed. Let it rest in the refrigerator for 1 to 2 hours.
Afterward, make small balls with your hand. The size is about the size of a large walnut. Place the balls on a baking sheet lined with baking paper. Put them in the oven, previously preheated, at 180ºC. When you take the cookies out of the oven, let them cool completely. Meanwhile, mix the egg white with the powdered sugar. Dip the cold cookies in this mixture and let the coating dry.
