Greek Honey Crunch Creams

Greek Honey Crunch Creams (Adapted from The Cookie Book)

Cookie dough

250 grams self-rising flour
2 teaspoons baking soda
50 grams superfine sugar
112 grams unsalted cold butter, cut into cubes
grated zest of 1 large orange (or lemon)
115 grams Greek honey
25 grams chopped walnuts

Cream Filling

50 grams unsalted butter, very soft
115 grams confectioners' sugar, sifted
1 tablespoon Greek honey

To make the cookies

Preheat oven to 400

In a large bowl, whisk together flour, baking soda and sugar. With a pastry blender, mix in the butter until it resembles coarse crumbs - about the size of peas. Stir in orange zest.

Over very low heat, add honey in a small skillet and warm just until it is runny (do not let it get hot). Place honey into the flour mixture and stir until combined - the dough should be pretty firm.

Cut the dough in two and divide the first half into 20 even sized balls. Place the balls on two parchment lined baking sheets and gently flatten. Be sure to leave space for them to expand. Bake for about 6 minutes or until golden brown. Remove and let cool on a wire rack - just until the cookies are firm enough to move. Place them on another rack and cool completely.

Divide the second half into 20 pieces and shape into balls. Roll the top side only of each ball in the chopped walnuts. Set the cookies on two parchment lined baking sheets, nut side on top, and gently flatten. Bake for about 6 minutes or until golden brown. Remove and let cool on a wire rack - just until the cookies are firm enough to move. Place them on another rack and cool completely - nut side on top.

For the filling

In a medium mixing bowl, combine the butter, confectioners' sugar and honey. Beat until light and fluffy. Evenly divide the filling between the bottom sides of the cookies without the nuts. Top with the nut coated cookies and press to adhear.

Click here to be taken to the main post