Cookies | Jakarta | BeeMa Honey

Cotton Blossom Cookies

Ingredients

2 cups / 256 gr Flour

2 tspn / 10gr Baking soda

1/4 tspn / 2 gr salt

1 tspn / 5 gr cinnamon powder

1/4 cup / 60ml cotton blossom honey

1/2 cup + 2 tbspn / 178 ml vegetable oil

1 cup / 220 gr organic brown coconut sugar

1 tspn / 5 ml vanilla extract

1 pc whole egg

Method

1. Pre heat oven to 175 C / 350 F

2. Combine the flour, baking soda, salt & cinnamon.

3. Beat in a mixer the oil, honey, sugar, vanilla & egg. Beat until creamy and smooth.

4. Sift in the dry ingredients, beat on a low speed. Do not over mix.

5. Pipe or spoon onto baking sheets leaving a 2" space between each one.

6. Bake for 6 - 8 mins until the edges are golden brown.

7. Leave for 5 minutes then transfer to a rack to cool.

Soft Spiced honey cookies

Ingredients

2 cups / 256gr Flour

1/2 tspn / 3gr Baking soda

1/2 tspn / 3gr Baking powder

1/2 tspn / 3 gr salt

1 tspn / 5 gr cinnamon powder

1 tspn / 5gr ground ginger

1/4 tspn / 2gr ground cloves

1/2 cup / 125 ml virgin coconut oil

1/2 cup + 2 tbspn / 155 ml cotton blossom honey

2 tbspn/ 30gr organic brown coconut sugar

1 pc whole egg

Method

1. Pre heat oven to 175 C / 350 F

2. Combine the flour, baking soda, baking powder, salt, cinnamon, ginger & cloves.

3. Beat in a mixer the oil, honey, sugar & egg. Beat until creamy and smooth.

4. Sift in the dry ingredients, beat on a low speed. Do not over mix.

5. Pipe or spoon onto baking sheets leaving a 2" space between each one.

6. Bake for 6 - 8 mins until the edges are golden brown.

7. Leave for 5 minutes then transfer to a rack to cool.

Soft and Chewy Oatmeal & Raisin Cookies

Ingredients

1/2 cup or 113gr butter

1/4 cup or 50 gr granulated sugar

1/2 cup or 106 gr brown sugar, to taste

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt*

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 large egg

3 tablespoons or 64 gr honey

3/4 cup or 85 gr 100% White Whole Wheat Flour

1 1/2 cups or 149 gr quick-cooking oats

1 1/2 cups raisins or 213 gr golden raisins

Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.
Beat in the egg, then the honey.
Stir in the flour, then the oats, then the raisins.
Cover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.
Preheat oven to 375 F or 190 C
Drop the chilled dough by generous tablespoonfuls onto the prepared baking sheet; an ice cream scoop works well here. The cookies will spread, so leave 2" or so between them.
Bake the cookies for 10 minutes, until they're barely beginning to brown.
Remove the cookies from the oven, and cool right on the pan; or transfer to a rack.
Produces about 26 cookies.

Honey and Ginger snap biscuits

Ingredients

2 1/2 cup or 350 gr Plain flour

1/2 cup or 100 gr butter

1 1/2 tspn ground ginger

1 tspn bicarbonate soda

7/8 cup or 175 gr soft brown sugar

4 tbspn BeeMa Honey (any blossom honey)

1 large egg

Preheat the oven to 180 C.
Mix together the flour ground ginger and bicarbonate of soda.
Cut the butter into small cubes and and rub into the flour by hand until crumbly.
Add the soft brown sugar, honey and egg.
Mix until dough.
Place into fridge to chill.
Roll out the dough to 5mm thickness and cut into shapes.
Place onto baking sheet and bake for approx. 7 minutes.
Place onto wire rack to cool.