BakingWinter
Honey puszedli (spiced honey biscuits)
Soft, spiced honey balls with a glossy icing – a classic of the Hungarian Christmas biscuit tin. One batch makes about 45.
- Prep:
- 30 min
- Baking/cooking:
- 15 min
- Serves:
- about 45 pieces
The honey we recommend for this recipe: Wildflower honey
Its full flavour still comes through alongside the spices, and it works even when crystallised, because it melts as you warm it. You'll need about 150 g of honey.
For a different flavour: Acacia honey – gives softer-flavoured, paler puszedli.
Ingredients
- 150 ghoney(Wildflower honey)
- 500 gplain flour
- 120 gicing sugar for the dough
- 75 gbutter
- 2eggs
- 100 mlmilk
- 1 tspbicarbonate of soda
- 2 tspgingerbread spice mix (cinnamon, ginger, cloves)
- 1 pinchsalt
- 2egg whites for the icing
- 150 gicing sugar for the icing
- a few dropslemon juice
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Warm the honey, butter and icing sugar together over a low heat until the butter melts – no need to boil. Leave to cool until lukewarm.
- 2
Stir in the milk and eggs, then the flour, bicarbonate of soda, spice mix and salt. You'll get a soft, sticky dough.
- 3
Cover and chill in the fridge for 1–2 hours, until it can be shaped.
- 4
With wet hands, shape walnut-sized balls, place them on a baking tray lined with baking paper, a little apart, and bake at 180 °C for about 15 minutes.
- 5
For the icing, mix the egg whites with the icing sugar and lemon juice until thick and glossy. Brush it over the puszedli while they're still warm, and let them dry in the switched-off oven with the door slightly open.
In our guides: Honey at a Hungarian Christmas: honey wafers, poppy seed guba and gingerbread
Oszd meg, ha tetszik
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