I first learned about Medenki cookies, or Bulgarian honey spice biscuits, in a Christmas day article published online with the The Sophia Echo in 2006. The article was titled “Christmas deliciousness” and it hosted a recipe by Magdalena Rahn. That news outlet is now defunct, but luckily, I kept a copy of her recipe!
These Bulgarian honey spice cookies are naturally dairy-free and soy-free, because they don’t call for any butter. Some versions do use oil, but this recipe doesn’t have any added fat, beyond the egg yolks.
Special Diet Notes: Honey Spice Biscuits
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- 3¾ to 4½ cups (400 to 500 grams) all-purpose flour
- 2 cups (250 grams) powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger (optional)
- ½ teaspoon ground nutmeg
- Pinch ground cloves
- Pinch salt
- ⅓ cup (120 grams) honey
- 3 eggs
- 1 egg white (optional)
- Preheat your oven to 425ºF (220 C) and line baking sheets with parchment paper.
- In a large bowl, whisk together 3¾ cups flour, powdered sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the honey and 3 eggs, and stir until well combined and a dough forms. Add more flour as needed to get a workable dough.
- Roll the dough out on a lightly floured surface to about 1 centimeter thick. Cut out shapes with cookie cutters and carefully transfer them to your prepared baking sheets.
- Bake until golden. (Unfortunately, Magdelana didn't give a time! I would check in starting at 8 minutes.)
- Optionally beat the egg white until stiff, and then brush it over the cookies while still warm.
- Decorate as desired.