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Medovníčky: Slovak honey and rye cookies
These honey cookies combine all-purpose and rye flours, butter, and gingerbread spice. Chill the dough overnight; makes about 60 cookies.
Save on PinterestRecipe at a glance
- Prep time
- 45 min
- Cook time
- 8–15 min
- Temperature
- 160 °C (325 °F)
- Servings
- About 60 cookies
- Difficulty
- Medium
- Cuisine
- Slovak
Medovníčky, Slovak honey cookies, are made with all-purpose and rye flours, honey, butter, eggs, cinnamon, cocoa powder, and gingerbread spice. The dough rests in the refrigerator overnight. The cookies are soft right after baking and stay soft, so there is no need to bake them weeks ahead.
Roll the dough about 1 cm thick for large shapes and 0.5 cm thick for small ones.
Ingredients
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Instructions
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Make the dough
Combine all the ingredients except the egg for brushing and work into a dough that is not sticky. Wrap in plastic wrap and refrigerate overnight if possible.
Cut out the cookies
Roll the dough about 1 cm thick for large shapes and about 0.5 cm thick for small ones. Cut out shapes and place on a baking sheet lined with parchment paper.
Bake
Bake large cookies at 160 °C (325 °F) for about 15 minutes and small cookies for about 8 minutes.
Brush with egg
While the cookies are still hot, brush them lightly with beaten egg. The egg will set on the hot cookies and give them a shine. They are soft right after baking and stay soft.
Recipe by: Danula Vašíčková
Tip: Take the cookies out of the oven while they are still soft and just lightly colored; they will finish setting as they cool, and overbaking would make them lose their softness. Store in an airtight container.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 81 kcal
- Protein
- 1.7 g
- Carbohydrates
- 14 g
- of which sugars
- 5.1 g
- Fat
- 2.2 g
- of which saturates
- 1.2 g
- Fiber
- 0.7 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Medovníčky z hladkej a ražnej múky – mäkké hneď po upečení
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