Bulgarian Honey Spice Biscuits (aka Christmas Medenki Cookies)

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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.

Bulgarian Honey Spice Biscuits Recipe or Christmas Medenki Cookies - naturally dairy-free and soy-free roll and cut cookies

Special Diet Notes: Honey Spice Biscuits

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Honey Spice Biscuits or Christmas Medenki Cookies
 
Prep time
Cook time
Total time
 
These roll and cut cookies have a sweet honey and holiday spice flavor, and are meant to be served around Christmas.
Author:
Serves: about 80 cookies
Ingredients
  • 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)
Instructions
  1. Preheat your oven to 425ºF (220 C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together 3¾ cups flour, powdered sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  3. 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.
  4. 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.
  5. Bake until golden. (Unfortunately, Magdelana didn't give a time! I would check in starting at 8 minutes.)
  6. Optionally beat the egg white until stiff, and then brush it over the cookies while still warm.
  7. Decorate as desired.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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