Surprisingly soft with a gentle honey taste.
Make them a day or two in advance so that the tastes mellow.
Place in a bag with a bow or a nice jar and give them out to those you love.
¼ cup mild olive oil –
¼ cup honey
2 Tablespoons brown sugar
1/3 cup ground almonds
1 ¼ cups whole wheat flour
½ teaspoon baking powder + ½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon fresh grated ginger
pinch of nutmeg and cloves
Heat the oven to 350f/180c.
Line 2 large pans with baking paper.
In a bowl mix: olive oil, honey, egg and sugar. (If you measure the oil first -the honey will slide out easily).
Add all the dry ingredients: flour, powders and spices. Mix until you get a soft fragrant dough.
Moisten your hands and shape balls the size of a medium sized marble. The cookies rise only a little and are cutest when small. 40 cookies should give you the perfect size.
Place in a pan half an inch apart and bake 10 minutes. The cookies should be golden and soft. Cool.
1 cup confectionary sugar
a few drops of water
Mix until you get smooth icing. The amount of water will determine how thick the icing will be. You don’t need thick icing here, but don’t make it too thin so that it dribbles off the cookies.
Hold the cookies from the base and dip in the icing bowl, wiping gently on the rim on the way out. If the icing didn’t last for all it was too thick.
You can powder with cinnamon. Or not.
Let the cookies dry.