Golden, soft-chewy & studded with apple pieces, these gorgeous apple & honey cookies are richly flavoured and indulgent. A wonderful Rosh Hashana treat!
As much as I enjoy honey cake, I do find that Rosh Hashanah baking can get a bit, well, samey. I know it’s traditional and all that, but still, can’t we ring the changes a little bit? Please?
This year I decided to try and make some apple and honey cookies. Apples and honey are about the most traditional and recognisable foods of the Jewish new year holiday, and incorporating them into a delicious cookie seemed like a good idea. I started with a trusty, never-fail cookie recipe, and reworked it into something approaching what I was after.
If you’re trying to sell your house, make these just before people come to look round. While the cookies were in the oven, baking, my house was filled with the most glorious smell you can imagine. Honestly. Beats coffee or fresh bread anyday. It was only the knowledge that I would be horribly burned if I tried to climb into the oven and eat them, that prevented me from trying it…
Oh boy they were worth the wait though. Golden, soft-chewy, studded with gooey apple pieces and richly flavoured with floral notes of honey and vanilla. What a cookie!
I took (most of) a batch with me to our local La Leche League meeting, and the breastfeeding mums (and a few kids) polished off the lot! There were appreciative noises. There were enquiries as to the presence of white chocolate – there isn’t any in there, but weirdly, I could taste it too. There were crumbs and smiles. There were no apple and honey cookies left to take home again 🙁
DH, not a great eater of cookies, had had a nibble “just to taste” the evening before. He looked pretty disappointed when I came home with a completely empty box. There’s nothing else for it, I’ll have to make another batch…
Happy New Year! Makes 16 apple and honey cookies.
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- 170g (1 1/3 cups) self-raising flour
- 0.25 tsp bicarbonate of soda
- 85g (3/4 stick) butter (or margarine)
- 45g (1/4 cup) caster sugar
- 45g (scant 1/4 cup) light muscovado sugar
- 0.5 tsp vanilla extract
- 3 tbsp runny honey
- Half an apple
- Preheat the oven to 200C. Line a baking sheet with parchment or a non-stick liner.
- Put the flour and bicarb into a bowl and rub in the butter. Stir in the sugars and the vanilla.
- Warm the honey (I put it in the oven while I mix the other ingredients) then pour onto the dry ingredients and mix well to combine into a soft dough.
- Cut the core out of the apple and cut into small dice. Mix into the dough.
- Take walnut-sized pieces of dough and roll into balls. Space well apart on the prepared baking sheet, and bake for 8-12 minutes at 200C, until spread out and golden.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Allow to cool completely before eating.
- You can do steps 2 and 3 in a food processor, but be sure to transfer the dough to a bowl and add the apple pieces by hand if you do this.