Madeira Island Honey Cookies (Broas de Mel) Recipe
Ingredients
Directions
- Mix all the ingredients (except the eggs and sugar cane sugar).
- Once mixed, make a hole in the middle and add the eggs and the molasses.
- Knead the dough again and again until it becomes smooth and no longer sticks to the bowl.
- Leave in the fridge for 24 hours.
- Roll the dough into balls.
- Place the balls on trays with non-stick paper (place an almond on the cookie ball as a finishing touch, optional).
- Bake in a preheated oven at 150ºC or 300ºF for 30 minutes.
Store in a sealed container in a dry place.
These can be stored for up to 6 months without losing quality.
Frequently Asked Questions
Can I substitute honey with another sweetener?
Yes, you can substitute honey with molasses or agave syrup. Keep in mind that this may change the flavor and texture slightly, as honey has unique properties that contribute to the cookie's final taste.
How should I store the cookies to maintain freshness?
Store the cookies in an airtight container in a cool, dry place. They can last up to 6 months; however, for the best taste and texture, consume them within the first few months.
What should I do if the dough is too sticky?
If the dough is too sticky after mixing, add a little more flour, one tablespoon at a time, until it reaches a smooth consistency that doesn't stick to your hands. Be careful not to add too much flour, as it can make the cookies dry.
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I creamed the sugar, lard and butter first.
Then, in a separate bowl I mixed the dry ingredients and added to the creamed mixture.
Next I continued to follow the recipe.