Medovníky: Slovak honey cookies with plum butter

Tip: tap a step to mark it as done.

1. Melt the honey and butter

   10 min

   Heat the honey and butter in a small saucepan until the butter melts, then let cool until lukewarm.

2. Make the dough

   40 min

   Sift the flour with the baking soda, gingerbread spice, and cocoa powder, then stir in the powdered sugar. Add the eggs and lukewarm honey-butter mixture and knead into a smooth, fairly firm dough. Wrap in plastic wrap and refrigerate for 30 minutes.

3. Cut out the rounds

   20 min

   Roll out the dough on a floured work surface to about 3 mm thick and cut out rounds 5 cm in diameter. Preheat the oven to 180 °C (350 °F) and line baking sheets with parchment paper.

4. Fill with plum butter

   15 min

   Place about half a teaspoon of plum butter in the center of half the rounds. Cover each with another round and press the edges firmly together with your fingers so the filling does not leak during baking. Brush the cookies with beaten egg.

5. Bake

   25 min

   Bake the cookies one sheet at a time for 10–12 minutes, until lightly golden, then let cool on a wire rack.

6. Store

   Place the cooled cookies in a tin with a tight-fitting lid and store in a cool place.

Tip: Use thick plum butter, as a thinner jam would leak out during baking. Store the cookies in a tin with a slice of apple to soften them in two to three days, then remove the apple.

This recipe was translated from the Slovak original: Plnené medovníky so slivkovým lekvárom