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September 20, 2022

Lovely lavender cookies with Hikiän twist

Who wouldn't love a sweet cookie with some nice tea? We wanted to share this lavender cookie recipe with you, because the result is not only delicious but also the process of making and baking these cookies will nurture your senses.. The whole kitchen has a lovely lavender scent for long!

So, you may wonder what is Hikiän twist? Well, it is this: there is no white sugar in these cookies. The original recipe ( suggested half sugar and half honey but since we try to avoid white sugar in everything possible, and if we are making something by scratch, we replaced the sugar with honey – because you can use honey for everything and you need it less than sugar. If the recipe says both sugar and honey, just skip the sugar and add a bit more honey. Good rule for that is this: 3/4 dl of honey is equivalent in sweetness to 1 dl of sugar.

Lavender cookie recipe with Hikiän twist

What you need:

225 g Butter (organic)

1,2 dl Hikiän Biodynamic honey (or other raw honey, but make sure you know the origin)

1 tsp Dried lavender flowers (organic)

a pinch of salt

1 tsp Vanilla sugar

2 tsp Grated lemon peel (organic)

2 tsp Lemon juice (organic)

about 6 dl wheat flour (organic)

How to do this:

1) Let the butter soften at the room temperature.

2) Grind the lavender into a fine powder by using e.g. mortar.

3) Whisk honey, vanilla sugar, lavender powder and salt with butter into a light yellowish and fluffy foam.

4) Add the lemon peel and lemon juice and mix into the dough.

5) Add the flour and mix quickly into a smooth dough.

6) Take the dough from the bowl and set it on to a plastic wrap. Flatten the dough in between the wrap. Let the dough set in the fridge for about 30 minutes.

7) Sprinkle some flour on the table and roll out the dough about 1/2 cm thick plate. Cut the dough into pieces with the cookie mold or with a small glass. Tip: there will be some leftover dough each time you cut it. If the dough gets too warm, just wrap it up again and put it in the fridge to cool down.

8) Bake the cookies about 10 minutes in 175C but don't overbake them, it is enough when the edges get slightly brown.

9) Set the cookies carefully on a plate to cool down.

Decorate the cookies by spreading lavender flowers and enjoy with tea!

A few points why you should replace sugar with honey

White sugar has no nutrients at all. It is made up of 50 % fructose and 50 % of glucose. Fructose can be responsible for spikes in blood sugar levels, while both fructose and glucose are rapidly broken down by the body. Hence the term "sugar rush" where a burst of energy is the result of consuming refined sugar.

Honey (raw) comprises 40 % fructose and 30 % glucose, with the remaining volume made up of water, pollen and minerals, especially magnesium and potassium. Honey, in its natural, raw form, takes longer to digest, so spikes in blood sugar levels are rarer. In addition, the enzymes in honey have already begun to break down the sugars, so it is more easily digested.

Because of the amount of fructose, honey is the sweetest natural sugar. That's why it sweetens e.g. pastries with less energy. 3/4 dl of honey is equivalent in sweetness to 1 dl of sugar.

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