A friend of ours in Croatia always bakes Medenjaki biscuits for her grandchildren (and any other children that happen to be around!) and as we all really enjoy them, I keep meaning to ask her for her recipe. In the mean time, I did a bit of research on the internet and found lots of variations of these traditional honey biscuits (usually baked at Christmas, actually, and decorated appropriately, but just as nice now in summer too).
This is my version of Medenjaki, which makes no claims as to authenticity, but is rather delicious anyway!
Ingredients
- 150g butter, at room temp
- 100g icing sugar
- 2 eggs
- 500g plain white flour
- 1 tsp cocoa powder
- 3-5 tbsp clear honey
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
Method
- Preheat the oven to 185°C and line a tray with baking paper.
- Cream together the butter and sugar until light and fluffy.
- Mix the dry ingredients together, then add to the butter and sugar, together with the eggs and honey. The amount of honey you will need depends on how sweet it is – taste it and see if you want more!
- Mix until it forms a stiff dough-like paste.
- Take about a tablespoon of the dough and form quickly into a smooth ball in your hands. Flatten it between your palms and place on the baking tray.
- Continue until you have used up all the dough – this amount makes between 25 – 30 biscuits, depending on size.
- Bake for 7 -10 minutes until lightly coloured on the outside. They may still be a bit soft inside, but they harden up slightly as they cool.
- These keep very well for a few days, kept in a tin.
