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These tasty honey caramel cookies go great with afternoon tea or as a sweet pick-me-up when your sugar cravings hit. The rich honey teams up with that hint of caramel, and the result is so good everyone in the family will want another bite.
I make these cookies every holiday season and they're always gone before you know it. The very first time I shared them, my friends all asked for how I make them before they even left the house.
Yummy Ingredients
- 3 tablespoons honey: or try 2 tablespoons golden syrup if you'd like them more caramel-y. Pick good honey for the best flavor.
- 2 teaspoons vanilla powder: or go for vanilla extract if that's what you've got for a sweet, gentle aroma to lift the honey notes.
- 90 g white sugar: it balances everything without being too much.
- 175 g all-purpose flour: keeps everything holding together and gives these cookies their shape.
- 1/2 teaspoon baking powder: for just enough lift to make these cookies light.
- 100 g butter: let it soften at room temp so your cookies turn out creamy and rich-tasting.
Step-by-Step Easy Instructions
- Let Them Cool Off:
- Let your cookies cool fully on the baking tray before you move them to a container. They’ll get a little firmer as they cool.
- Slice While They're Hot:
- Right when they’re out of the oven and still soft, quickly cut them into diagonal slices. Don’t wait—they harden fast.
- Bake 'Til Just Golden:
- Pop the tray in for 12 to 14 minutes. Watch the edges closely—they should look lightly golden but not overdone.
- Flatted the Dough Rolls:
- Gently press each dough roll down with your fingers. This way, they bake evenly and you get that classic look.
- Shape Your Dough:
- Break the dough into three pieces, roll each into a log, and set them on your lined tray with enough space because they spread out as they bake.
- Add the Rest:
- Toss in the flour, vanilla, baking powder, plus your honey or syrup into the butter-sugar mix. Stir just until you get a smooth dough—don’t overdo it or they'll turn tough.
- Butter and Sugar Time:
- Mix soft butter and sugar together in a large bowl until it looks pale and creamy. Make sure your butter’s soft for this part to go smoothly.
- Get Your Oven Ready:
- Set your oven to 180°C and prep a baking sheet with parchment while it gets fully hot.
Honey is the real star here. I love using wildflower honey from my local farmer because it gives these cookies a hint of flowers. My grandma used honey straight from her own hive, so every time I bake these, I'm reminded of those afternoons in her cozy kitchen.
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Storage and Freshness Tips
Your cookies will keep just fine for about a week in a sealed box on the counter. If you want to stack them, pop some parchment between the layers so they don’t stick. Want to keep them even longer? Freeze them for up to three months. Just let them sit out for an hour to come to room temp before serving.
Swaps and Variations
No honey? Use maple syrup for a slightly different but still awesome flavor. For gluten-free, swap in a gluten-free flour blend and maybe a pinch of xanthan gum if you have it. Going plant-based? Use a good dairy-free margarine instead of butter.
Serving Ideas
Lay these cookies out on your favorite tray with a cup of strong black coffee or Earl Grey tea. They’re a hit at snack time or wrapped up as a little homemade gift. Want to dress them up for a party? Just dip one end in melted dark chocolate and sprinkle on some chopped roasted hazelnuts. Or, scoop a little vanilla ice cream beside one for an easy fancy dessert.
Backstory and Traditions
This treat takes a cue from Scandinavian cookies that are especially loved in the colder months. In the Nordic countries, honey cookies are a sweet part of holiday traditions, and golden syrup (used for caramel flavor) is a classic ingredient in British baking that brings a special depth.
Frequently Asked Questions
- → What kind of honey works best for these cookies?
You can go with any honey you like, but it's best to pick one that's mild or lightly flavored so the caramel taste shines through.
- → Can I substitute all-purpose flour?
Yes, feel free to swap it with gluten-free or whole-plant flour, though the texture might be a bit different.
- → How do I stop the cookies from sticking during baking?
Make sure to give the dough logs enough space on the baking tray so there's room for them to spread.
- → How long can I store these cookies?
Store them at room temperature in a sealed container. They stay fresh and tasty for up to 5-7 days.
- → What can I use instead of honey for a caramel flavor?
Golden syrup or maple syrup are both excellent swaps for honey if you'd like a similar caramel-like taste.