Bulgarian Honey Cookies Medenki Recipe (2024)

FAQs

What is the secret to making cookies soft and chewy? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Honey results in a moister, fluffier texture.

Cookies and cakes made with sugar tend to be more dry and to crumble more easily. Meanwhile, goods made with honey are deliciously moist and have a tighter crumb that does not disintegrate as easily.

This simplest kitchen hack you'll ever love!

The trick is to simply store your baked goods with a slice of bread! It sounds crazy, but I swear it works and although it's not a new trick, it's one I always like to share with people who've never tried it before.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Honey is sweeter than sugar, so you need to use less. Decrease other liquids in the recipe by 1/4 cup, because there's water in the honey too. Lower the baking temperature by 25°F. Honey makes baked goods brown faster.

Light & Mild honey is perfect when you are after a simple sweetness from your bake when you want the honey flavour to act more as the supporting flavour. Dark & Rich is great when you want the flavour of the honey to shine through and be the hero flavour in your bake.

While clover honey will work, wildflower honey, orange blossom honey, and even lavender honey are all great options that impart their own subtle, distinct taste. Flour. All-purose flour is your best bet for today's recipe.

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What determines the moistness of a cookie? ›

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.