Baba Yaga’s Wild Spice Honey Cookies
Baba Yaga’s Wild Spice Honey Cookies
½ cup butter
1½ cups rye flour
1½ cups all-purpose flour
1 teaspoon salt
1 egg
2 egg yolks
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Melt the butter and honey together and stir just until they’re combined. Set aside. In a bowl, whisk together eggs and spiced sugar. Add the honey-butter mixture. Then, add the flour and salt. Using your hands, mix together until it holds its shape. Wrap in plastic and refrigerate for 1-2 hours and up to 24 hours. When ready to bake, allow the dough to warm up. Roll the dough out to about 1/4 of an inch, and use extra flour if too wet. Cut out your desired cookie shapes and stamp as you wish. Bake for 8-10 minutes, until the edges start browning just a little. Cool on a wire rack before glazing.
Butter Rum Spiced Glaze
2/3 cup confectioners’ sugar
1 tbsp wild spice sugar
1 tbsp unsalted butter, melted and warm
1 tbsp dark rum (or lemon juice)
1 tsp warm water
Pinch salt
Prepare the glaze while the cookies are still in the oven, it needs to be brushed on while they are still warm. Sift the icing sugar and wild spice into a bowl. Add melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey. Remove the cookies from the oven, leave to rest for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Biscuits will keep for up to five days in an airtight container.