The boys and I are back to our day to day routine. They are out and I am back in my little kitchen trying out new recipes. Keeping it healthy and interesting. I was inspired by She Loves Biscotti to bake these cookies. They are delicious, not too sweet, easy to make and requires very less ingredients. She Loves Biscotti has amazing Italian inspired recipes that I am looking forward to recreate at home. If you are also in need for some inspiration this 2019 be sure to swing by her blog and try out her recipes.
I am loving our new coffee cups from Artelano 11, a furniture store located in Pasay, Metro Manila. Every sip of my morning cup from this cup takes me back to my little village in Kenya where these cups are commonly used to drink chai.
ITALIAN WHOLE-WHEAT HONEY BREAKFAST COOKIES
1 Egg room temperature
4 Tablespoons honey
2 Tablespoons vegetable oil
1 Teaspoon vanilla extract
1 1/4 Cup whole wheat flour
1/2 Teaspoon baking powder
Pinch of salt
1/2 Teaspoon orange zest
In a medium mixing bowl, whisk together the egg and honey.
Add the vegetable oil and vanilla extract and continue to whisk.
Add the whole wheat flour, baking powder and orange zest and combine with the help of a mixing spatula.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
When ready to roll out the dough, preheat the oven to 375℉ (190°C). Position rack to middle.
Line a large baking sheet with parchment paper. Set aside.
On a floured surface, use a rolling pin to roll out the dough to ¼ inch thickness.
Use any cookie cutter to cut out shapes from the dough. Re-roll scrapes.
Place about 1/2 inch apart on parchment-lined cookie sheet and gently press down with to flatten slightly with a meat pounder (optional).
Bake for 12-15 minutes or until bottoms are lightly browned.
Remove from the oven and allow to cool for 5 minutes or so before transferring to a rack.