Okay, let me get to the point. You have got to make these cookies! They have no sugar in at all and it is almost certain that you have all the ingredients in your cupboard right now! For the recipe itself, I will direct you to the original post on the blog it is from, but let me just say, that it only contains: wholewheat flour, bicarbonate of soda, honey, peanut butter, sunflower oil, and chocolate chips (substitute for raisins for a healthier option).
But first! Baking with Honey 101.
Ask yourself why you want to bake with honey. If it is because you have this feeling “honey is good for you”- you are right, in the sense that unpasteurised honey has a lot of beneficial minerals, amino acids and enzymes which support the immune and digestive system.
However, when you bake with quality unpasteurised honey, the heat destroys quite a bit of that goodness. In terms of blood sugar, your body will treat it as a quick sugar like table sugar. However, “raw” or cooked, it is still a more natural choice than sugar- even the ones that say “unrefined”. Personally I use unpasteurised honey in unbaked treats and if I am baking with it, I use everyday” honey, (aka cheap!)
Honey burns far more easily than sugar; I had almost written off baking with it until I discovered this website. (I will post the link with the recipe at the end again) She bakes lots of things only with honey, and not so much as a burnt bottom in sight.
So I decided to try again, and please allow me to furnish you with the tips I have discovered. Some may not be necessary for your oven, but here goes.
- Test with 1/2 quantities, or even 1/4 quantities of a recipe first.
- Drop the Oven Temperature? Her recipe calls for 175 C, I dropped mine to as low as 160, as I think my oven is quite fierce.
- Reduce cooking time? My cookies were ready at 160 C after 7-8 minutes, seriously!
- Cook nearer the front of the oven– the back of the oven is always hotter.
- Check frequently. These are not a cake so feel free to check on them if in doubt. You do not want to stick honey-only cookies in the oven and then go and paint your nails. They are done in under ten minutes in most ovens, so seriously- just hover!
- The tray. Since everything I had ever baked with honey ended up with a burnt bottom within (it felt like) seconds, I wondered if my tray was causing part of the problem? Different types of trays conduct heat differently (Nil points for that un-scientific explanation!) Which brings me to my next magic, slightly unorthodox cookie-baking tip:
- Silicone muffin trays! I now spoon my cookie dough into the bottom of muffin cases and gently press into shape. I place them directly on the oven shelf, not onto a tray. Once they are cool-ish (5-10 minutes after removing from oven) remove from the cases, and with the heel of your hand gently press down so you lose that “cupcake” edge at the bottom. Okay….you may not want to advertise that you do this with your cookies (whoops, I just did!)…..a fish-slice would work too 🙂
- Do not over-cook! These cookies will harden considerably on cooling. If you leave them in even a little too long, they will turn quickly. Once the tops of your cookies look ever so slightly dryish and a little cracked, and/or they start to brown slightly at the edges, take them out.
Here are some photos, followed by the magic link. Don’t forget my tips, now. Good luck!
In the muffin cases they look wierd. (Don't put too much dough in....)
but the advantages for those of us with issues are....perfectly round cookies!
By the way, her cookies look nothing like mine! But she seems to know what she is doing. I just shared some tips that are the fruits of my failures in case it helps anyone. (By the way, these ones are with raisins)
And here is the link:
Just doing my bit for all you cookie lovers out there who want a slightly better option. You’re welcome 🙂