Ingredients
Check off ingredients as you go
Makes about 25 honey crinkle cookies
- 100 g (5 Tbsp) honey
- 80-90 g (scant ½ cup) light brown sugar
- 100 g (7 Tbsp) neutral oil (grapeseed or sunflower)
- 1 large egg
- 310 g (2½ cups) sifted all-purpose flour (plain flour)
- 1 Tbsp cornstarch (cornflour)
- 1/2 tsp baking powder
- 1 level tsp baking soda (bicarbonate of soda)
- 1 pinch salt
- Zest of 1 lemon or 1 orange + 1 tsp orange juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves (optional, but it adds a lovely fragrance)
- Powdered sugar (icing sugar) for coating
Mix the oil, honey and egg. Stir in the dry ingredients: sugar, salt, flour, cornstarch, baking powder, baking soda, cinnamon, cloves. Add the zest and juice. Shape into a ball; the dough is quite soft, that’s normal. Cover with plastic wrap and chill for 1 hour, so the dough firms up enough to shape the crinkles.
Preheat the oven to 170°C (340°F). Scoop out 1 heaping teaspoon of dough and roll it into a ball with slightly damp hands. Roll each ball in powdered sugar and place on a baking sheet lined with parchment paper, spacing them apart. Bake in the middle of the oven for 12 minutes, just until the cookies crack. Let cool. Enjoy warm or at room temperature. Once completely cool, store in an airtight container.
Tips
- For very pronounced cracks, coat generously in powdered sugar right before baking (you can even give them a second roll in powdered sugar).
- If you’d rather have these little cookies with a glaze, instead of rolling them in powdered sugar before baking, make a glaze with 300 g (2½ cups) powdered sugar, 2 tsp lemon juice and 50 ml (scant ¼ cup) water. Dip them in the glaze straight out of the oven, then let them cool on a wire rack.