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Nutty Easter Cookies with Honey

Nutty Easter Cookies with Honey

These Greek-style morish nutty cookies have a distinctive honey and sesame flavour. They are positivaly addictive!

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You Will Need:

  • 125 g butter, softened
  • 1 extra large egg
  • 1 T (15 ml) lemon zest, finely grated
  • 1 T (15 ml) fresh lemon juice
  • 1 x 390 g Ina Paarman’s Choc Chip Cookies Mix
  • ½ cup (125 ml) walnuts or pecan nuts, coarsely chopped
  • ½ cup (125 ml) sesame seeds
  • honey to drizzle
  • 125 g butter, softened
  • 1 extra large egg
  • 1 T (15 ml) lemon zest, finely grated
  • 1 T (15 ml) fresh lemon juice
  • 1 x 390 g Ina Paarman’s Choc Chip Cookies Mix
  • ½ cup (125 ml) walnuts or pecan nuts, coarsely chopped
  • ½ cup (125 ml) sesame seeds
  • honey to drizzle
You will need You will need
Mix cookie dough Mix cookie dough
Add nuts and dry mix Add nuts and dry mix
Roll into balls Roll into balls
Flatten and bake Flatten and bake
Drizzle with honey Drizzle with honey
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Method:

Adjust the oven rack to one slot above the middle position.

Preheat the oven to 180 °C and line 2 baking trays with baking paper.

Remove the choc chips from the pack and keep for another occasion 

Beat the butter until creamy, then add the egg and beat well.

Add the zest and lemon juice and beat briefly.

Add the Cookie Mix and chopped walnuts or pecan nuts.

Beat on slow speed until beginning to hold together.

Press dough together with your hand.

Roll into balls the size of a walnut. Dip and roll in sesame seeds.

Place on the baking trays and flatten slightly using the back of a measuring cup or tablespoon.

Bake for 17-20 minutes until golden brown.

Move the cookies close together and drizzle with honey while still warm.

Leave to cool.

Store in an airtight container.

Nutty Easter Cookies with Honey

These Greek-style morish nutty cookies have a distinctive honey and sesame flavour. They are positivaly addictive!

Nutty Easter Cookies with Honey

You Will Need:

  • 125 g butter, softened
  • 1 extra large egg
  • 1 T (15 ml) lemon zest, finely grated
  • 1 T (15 ml) fresh lemon juice
  • 1 x 390 g Ina Paarman’s Choc Chip Cookies Mix
  • ½ cup (125 ml) walnuts or pecan nuts, coarsely chopped
  • ½ cup (125 ml) sesame seeds
  • honey to drizzle

Method:

Adjust the oven rack to one slot above the middle position.

Preheat the oven to 180 °C and line 2 baking trays with baking paper.

Remove the choc chips from the pack and keep for another occasion 

Beat the butter until creamy, then add the egg and beat well.

Add the zest and lemon juice and beat briefly.

Add the Cookie Mix and chopped walnuts or pecan nuts.

Beat on slow speed until beginning to hold together.

Press dough together with your hand.

Roll into balls the size of a walnut. Dip and roll in sesame seeds.

Place on the baking trays and flatten slightly using the back of a measuring cup or tablespoon.

Bake for 17-20 minutes until golden brown.

Move the cookies close together and drizzle with honey while still warm.

Leave to cool.

Store in an airtight container.

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