Its elaboration begins when the bees absorb the nectar from the flowers and return to the hive to deliver it to the worker bees, who dehydrate it for days until it becomes honey. During this transformation process, thousands of young bees pass the nectar from one to another, enriching it, and then depositing it in the cells. Once ready, the honey is extracted by centrifugation, and with great care not to break the cells, so that the bees do not have to rebuild them, and can dedicate themselves to other tasks in the hive.
In the specific case of Spain, which has a great beekeeping tradition, it is the European Union leader in the production of this food, which also plays a sustainable role in the ecosystem. As if that were not enough, the lush flora of the fields of our country makes the consumer have more than thirty varieties of monofloral honey.
In addition, the current European production model guarantees that all the honey available on the shelves is of the highest quality and purity and has the most demanding traceability levels so that, once the bottle is opened, we can enjoy it by itself, as a sweetener. of liquids or in the kitchen, where it helps in the preparation of dishes as tasty as these Whole-grain honey and nuts cookies, a recipe offered by the European Union and the Spanish Association of Honey Traders and Packers (ASEMIEL ANIMPA).
INGREDIENTS
For 4 servings
- 125 g whole wheat flour (spelled, oatmeal or wheat)
- 1 teaspoon baking powder
- 30 g walnuts
- 30 g of almonds
- 30 g pine nuts
- 90g butter
- 80 g of dates
- 50 g of honey
- ½ teaspoon ground cinnamon
- a pinch of salt
ELABORATION
On the one hand we chop the dates and, on the other, we grind the walnuts and almonds in a mortar.
In a bowl, mix the flour, honey, butter, dried fruit — saving some to decorate at the end—, cinnamon and salt. We make a dough with our hands and let it rest for 20 minutes in the refrigerator with plastic wrap, so that the dough takes shape.
When it is, with the dough we are making small balls and squashing them until they are shaped like a cookie. We put them on a baking tray with parchment paper, add some nuts on top, and bake at 190 ºC with the oven previously heated for 10 minutes, until we see that they are slightly browned.
We remove from the oven and, very carefully so that they do not break, we put them on a rack to harden. Let cool, and that’s it.
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Recipe name
Whole-grain honey and nuts cookies
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