Small honey cakes (gluten-free)

Ingredients for Small honey cakes (gluten-free)

Instructions for Small honey cakes (gluten-free)

To prepare the Small honey cakes (gluten-free) recipe, please follow these instructions:

The dough is stirred by machine.

The tonsils are crushed: Tonsils in a plastic bag and plumped with a events. Lemon Peal rives fine.

Honey, brown sugar and butter, warmed in a pan until farinen is dissolved. The mixture is poured into a mixing bowl, and sukat, Seville oranges, spices, lemon zest and almonds is stirred in Egg stirred in. when the blend is cooled. Melsorterne, antler salt and bicarbonate of soda into a separate bowl, mix and stir with in 10 minutes. Style dough to cool for approx. 60 minutes.

The dough rolled into balls about the size of a walnut and is made on a wax paper lined baking sheet. The cakes baked on the second rib in the oven at 200 degrees C for 8-10 minutes. Keep an eye out for pasties, for they will be easily burned. The cakes cool on wire rack and garnish with the glaze. They can be stored in a cake tin with lid or frozen in a plastic container.