If you love crunchy cookies You will fall in love with this honey and cinnamon cookie recipe!
It's a simple recipe to make and you will learn a technique for opening honey biscuits that will make your life easier.
And if you don't like cinnamon, you can flavor it with lemon zest, fennel, vanilla, ground cloves, nutmeg, etc.
SUBSTITUTIONS IN HONEY AND CINNAMON BISCUITS
I know many people love to change the ingredients in a recipe, but every time you change the recipe you change the end result.
If you want a crunchy cookie like this one, I suggest you follow the recipe exactly, without any changes.
But if you still want to replace it, see my recommendations below:
- Honey for Molasses or Agave
You can make this exchange to make the recipe vegan and both molasses and agave will give a final texture similar to biscuit.
If you don't use liquid sugar and want to exchange for granulated sugar or sweetener the cookie will not be crispy in the same way.
- Cinnamon for other aromas
If you don't like cinnamon, swap it for something else. powdered spices of your preference or a combination of them.
It could be a pinch of ground cloves, nutmeg, coriander seeds, fennel seeds, cardamom, lemon zest, orange zest, etc.
You can also add essences such as vanilla, orange, etc.
DURABILITY AND STORAGE OF HONEY BISCUITS
These cinnamon and honey cookies should be stored in a glass tightly closed so that they stay fresh for longer.
I suggest you use a hermetic glass or else put a small piece of plastic between the lid and the glass to prevent air from entering.
These cookies are well stored last approximately 1 month, but I doubt it will take you that long to eat them.
You don't need to refrigerate them, just store them in a dry place away from sunlight.
GLUTEN FREE, MILK FREE, EGG FREE, HONEY AND CINNAMON BISCUITS
- Total Time: 40 minutes
- Yield: 40 cookies 1x
- Diet: Gluten Free
Description
This cookie is crunchy and aromatic, perfect for snack time!
Ingredients
DRY INGREDIENTS
- 1/2 cup rice flour (68 grams)
- 1/4 cup potato starch (43 grams)
- 1/4 cup sweet cassava starch (30 grams)
- 1/4 teaspoon of salt
- 1/4 teaspoon xanthan gum
- 2 tablespoons of demerara sugar (25 grams)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of baking powder
WET INGREDIENTS
- 3 tablespoons melted coconut oil (45 grams)
- 2 tablespoons of honey (50 grams)
- 1 – 2 tablespoons of water (add little by little)
Instructions
- Mix the dry ingredients in a bowl until it forms a uniform mix. Then make a cavity in the center of the mixture.
- Mix the melted coconut oil with the honey until it forms a homogeneous mixture.
- Add the coconut oil and honey to the center of the dry ingredients well and stir with a fork until combined. dry farofa.
- Add the water little by little and start mixing the dough with your fingertips. If you feel that the dough is too dry, add a little more water.
- The correct point of the dough is when you can form a moldable ball with an oily touch.
- Preheat the oven to 180º C.
- Turn a shape of 30 x 40 cm with the bottom facing up and line with a piece of greased parchment paper.
- Place the dough in the center of the paper, cover the dough with another piece of parchment paper or plastic and roll out the dough with the help of a rolling pin. You should roll out the dough very thinly, the thinner it is, the crispier it will be, approximately 2 – 3 millimeters thick. Spread the dough evenly across the bottom of the pan, trying to form a rectangle.
- Using a knife, cut the dough horizontally and vertically to form square or rectangular cookies. There is no need to separate the cookies, just make the cuts.
- Bake in oven heated to 180º C for approximately 10-15 minutes, or until they begin to brown around the edges and bottom.
- When you remove the pan from the oven, run a knife through the biscuits to separate them.
- Let cool on the pan or on a rack.
- Only store the cookies in a jar once they have completely cooled..
Notes
- You can flavor it with other spices, orange zest, lemon zest or vanilla essence.
- Prep Time: 25 minutes
- Cook Time: 10-15
- Category: Snack
- Method: Roasted
- Cuisine: Brazilian
Nutrition
- Serving Size: 40 cookies
- Calories: 20
- Sodium: 1%
- Fat: 1.1 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 0.07 grams
- Trans Fat: 0%
- Carbohydrates: 2%
- Fiber: 0%
- Protein: 0%
- Cholesterol: 0%
CHECK OUT MORE BISCUITS RECIPES
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I hope you enjoyed this Honey and Cinnamon Cookie recipe and that you make it often at home!
When you make this honey cookie at home, tell me what you think by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
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18 Comments
I'm going to make it, I think it's delicious. Your recipes are always good and nutritious.
I love your recipes, I really want to take one of your courses, and I will, God willing. Thank you very much for sharing your recipes with us. Gratitude.
Thank you for the recipes, I have Covid 19, locked in a room for 10 days now, now that I'm getting better, I really like you, thank you
I love your recipes Susan. They are excellent and healthy. Could you teach us a recipe for salty crackers like Swedish bread or cream crackers? Thanks.
Could you teach us a recipe for a savory cracker like Swedish bread or cream cracker? Thanks.
Susan, hi. My question: when I replace honey with cardamom in the recipe for the cookies above, the consistency doesn't change: the honey is part of the wet ingredients. My cardamom is powdered. I don't know how to make it or how much. Can you help me? Thank you very much.
Hello! I can't tell if my comment was correct – it's a bit confusing. It's about replacing honey with cardamom. Does it change the texture? How much cardamom (mine is powdered)?
Hello, whenever you comment, your comment goes first for my approval, but I always answer all questions.
You cannot substitute honey for cardamom. One ingredient has absolutely nothing to do with the other.
The recommendation for replacing honey is molasses or agave syrup in the same proportion indicated in the recipe.
Kisses
You cannot substitute honey for cardamom. One ingredient has absolutely nothing to do with the other.
The recommendation for replacing honey is molasses or agave syrup in the same proportion indicated in the recipe.
Kisses
See some savory cookies already published: https://receitasaudavel.net/?s=biscoito+salgado
See some savory cookies already published: https://receitasaudavel.net/?s=biscoito+salgado
Hi Edna, get well soon!
I'm glad you're getting better, soon you'll be out of the hospital and you'll be able to put all the recipes into practice!
Kisses
Hi Ilsa, thank you for your affection and trust, I hope you will soon be part of my group of students 🙂
To check out the available courses and e-books, see this link: https://promo.amorpelacomida.com.br/curso-e-e-book-da-chef-susan-martha/
Kisses
It's really tasty, Haide, I hope you like it!
Kisses
I am going to do
I hope you enjoy the cookies!
Hi Susan, I didn't add water because I only used oil (I used olive oil and just 1 tbsp of coconut oil) and the dough was just like yours.
Yes, sometimes it can vary and you don't even need water.