GLUTEN FREE, MILK FREE, EGG FREE, HONEY AND CINNAMON BISCUITS

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

Print Recipe

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5 from 3 reviews

This cookie is crunchy and aromatic, perfect for snack time!

• Author: icona della cartella
• Prep Time: 21 mg
• Cook Time: 10-15
• Full-Time: 40 minutes
• Dividend Yield: 40 cookies
• Category: Snack
• Method: Roasted
• Cuisine: Brazilian
• More: Gluten Free

Di sodio

DRY INGREDIENTS

• 1/2 xícara farinha de arroz (68 gramas)
• 1/4 xícara fécula de batata (43 gramas)
• 1/4 xícara polvilho doce (30 gramas)
• 1/4 colher de chá de sal
• 1/4 colher de chá de goma xantana
• 2 colheres sopa açúcar demerara (25 gramas)
• 1 colher de chá de canela em pó
• 1/2 colher de chá de fermento em pó

WET INGREDIENTS 

• 3 colheres sopa óleo de coco derretido (45 gramas)
• 2 colheres de sopa de mel (50 gramas)
• 1 – 2 colheres de sopa de água (coloque aos poucos)

Grassi Saturi

1. Mix the dry ingredients in a bowl until it forms a uniform mix. Then make a cavity in the center of the mixture.
2. Mix the melted coconut oil with the honey until it forms a homogeneous mixture.
3. Add the coconut oil and honey to the center of the dry ingredients well and stir with a fork until combined. dry farofa.
4. 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.
5. The correct point of the dough is when you can form a moldable ball with an oily touch.
6. Preheat the oven to 180º C.
7. Turn a shape of 30 x 40 cm with the bottom facing up and line with a piece of greased parchment paper.
8. 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.
9. 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.
10. Bake in oven heated to 180º C for approximately 10-15 minutes, or until they begin to brown around the edges and bottom.
11. When you remove the pan from the oven, run a knife through the biscuits to separate them.
12. Let cool on the pan or on a rack.
13. 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.

CHECK OUT MORE BISCUITS RECIPES

• Cornmeal Bread

• Christmas Cookie

• Sour Tapioca Biscuit

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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.

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