Best of season!

Here is my version of the Norwegian Spice Christmas Cookies (PepperKaker)

1 lb honey
1 lb sugar (2 ½ cups)
1 lb butter, cut up into 1/4 inch pieces
1 cup boiling water
1 ½ TBSP cinnamon
1 ½ TBSP ground cloves
1 TBSP ginger
1 ½ TBS baking soda
3 lbs flour, about 10 cups or a little more

Heat first 2 ingredients over low heat - stirring occasionally- until just boiling. Remove form heat. Add butter pieces , let it melt.
In a separate bowl add spices and baking soda to boiling water -- BEWARE the concoctions bubbles up rapidly!
Add to butter mixture and stir in flour. Make rolls of dough and wrap in waxed paper or plastic wrap. Chill until ready to roll out. Can be frozen too.\
Roll out as thin as possible and cut into shapes with cookie cutters or slice into diamonds. The dough is quite buttery so I hardly use any extra flour. This keeps the cookies crisper.
Bake at 350 degrees (175 Celsius) for 6 – 9 minutes until lightly browned. Remove immediately from cookie sheet and cool on racks. Store in airtight container to keep crisp. Makes hundreds of cookies depending on how thin you roll your dough. THE THINNER THE BETTER!

The original recipe I have from my friend, Polly asked for corn syrup which I hate, so naturally I substituted it with honey. The only thing that you have to look out for is when you start mixing them together with the flour. It is going to be very sticky but as it cools down it will hold together nicely.I love this dough and so did the kids!It was very easy for them to roll it out. We already used up all of the first batch of the season (more to come until Christmas) I might even "build" our annual Gingerbread/Honeycake "Mézeskalács" house out of it.

What's up?

Here are some new creations from my fiber studio (...yet to be built!) Felted Hungarian Honey Cakes or "Mézeskalácsok" for the International Felt Ornament Exchange. Yummm!