Honey Christmas Cookies
Based on the recipe of Zori and her grandmother
140 g of lard
180 g of sugar
1 pinch of salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon honey
400 g of flour and more for kneading
Marmalade of your choice
In a bowl, whip the lard and sugar until frothy cream (use an electric mixer). Then stir in the eggs and honey.
In another bowl, mix the dry ingredients such as flour, cinnamon, baking soda and salt. Mix in the liquid mixture. Make a mid-soft and non-sticky dough (adding more flour). Let rest about 30 minutes and roll out in a circle about 4-5 mm thick.
Cut out different biscuits shapes (Zori’s grandmother used a water glass). Place the cookies on a baking tin lined with parchment paper. Bake at 180°C until lightly gold or between 8 and 12 minutes.
Let cool on a wire rack or a bamboo mat. Stored in a cookie jar, the honey cookies remain crispy. But they are even more appetizing when coupled and coated with marmalade. In this case, it is best to wait 4-5 days to have tender and tasty Christmas cookies. Always store in a cookie jar. In my case, the marmalade was of rosehip.