Ingredients
Check off ingredients as you go
For 18 yoyos (25g each)
- 250g (2 cups) sifted flour
- 2 large eggs
- 15g (1 tbsp) sugar
- 3 tbsp neutral oil
- 1 packet vanilla sugar
- 15g (3½ tsp) baking powder
For the honey syrup
- 6 tsp liquid honey
- 3 tbsp water
- 8 tsp granulated sugar
- 1 tbsp orange blossom water
- In a large bowl, mix all the ingredients well in the order listed. The dough will be slightly sticky but smooth—this is normal. You can oil your hands to handle it more easily. Let rest for a few minutes.
- Form relatively thin rings, leaving a fairly wide hole in the middle as they puff up during cooking. Seal the seam well so they don’t open, and place on a plate.
- Fry in a saucepan with neutral oil until golden (not too dark or they’ll dry out), then drain.
- Make the honey syrup in another saucepan, then dip the yoyos to coat them with the syrup. Place on a serving plate.
Tips
- You can make your cookies the day before or freeze them. They’ll absorb the honey syrup, and you can dip them once more before serving to make them nice and shiny.
If you love honey cookies or want to make an assortment, you can also make almond cigars or manicotti.