Don’t let these tiny, unassuming cookies fool you. They are packed with a tasty punch. They remind me of the famous English biscuit – the Digestive – only about a thousand times better. I’m so glad these honey-wheat cookies were the first recipe that I made for the Tuesday’s with Dorie baking project. I doubt that I would have chosen to make them on my own. However, the hints of honey and lemon and a nutty texture from the wheat germ make these cookies a winner in my book. I took them snowshoeing on Sunday and we gobbled them up. I deviated slightly from the recipe. I substituted whole-wheat pastry flour for half of the all-purpose flour. I (accidentally) added twice the amount of wheat germ to the dough, so I didn’t roll the cookies in wheat germ before baking. I also added a little bit of almond and vanilla extract to the dough. I think those two ingredients enhance any cookie.
What makes these cookies extra special?
You actually mix the lemon zest into the sugar.
Add lots of lovely honey to the batter.
Different types of wheat-filled dry ingredients.
And they are delicious with tea!
Please visit the rest of the TWD bakers to see what they have come up with! You can find the recipe for honey-wheat cookies on Flour Child‘s website or on page 81 of Baking: From My Home to Yours by Dorie Greenspan.
