Recipe by Stefanija Nestorovska: Honey cookie, enjoyment to the max

Photo: Private archive

Thanks to the skillful hands and ingenuity of the young Stefanija Nestorovska who is behind it instagram profile and the blog, we always have the opportunity to try something interesting and unusual.

Today, enjoy the unique taste of these small, sweet treats - honey cookies.

Photo: Private archive

– 2+1/2 cups (250 grams) oat flour
– 1/3 cup (40 grams) of cocoa
- 1 teaspoon of cinnamon
– 1 teaspoon of baking soda
- 3 tablespoons of coconut oil
– 1+1/4 cup (300 milliliters) of sour water
– 4 tablespoons of apricot jam
– 2-3 tablespoons of coconut sugar ***

- 1 dark chocolate (80 percent)
– 2 teaspoons of coconut oil
– 3 tablespoons of apricot jam
*** I did not use coconut sugar as an additional sweetener because the apricot jam and chocolate were mild enough for me. But if you want them to be milder, feel free to add 2-3 tablespoons of coconut sugar or any sweetener of your choice to the mixture.

Photo: Private archive

Method of preparation:
Heat the oven to 180 degrees and place baking paper on a baking tray. I used a 20 cm square pan.
Add all the ingredients to a large deep bowl and stir until combined and a thick mixture is obtained. If the mixture is too thick and difficult to work with, add a little more oil or sour water.
Add the mixture to the baking pan and bake for 12-15 minutes.
While the cake is baking, add the chocolate and coconut oil to a small saucepan. Let the chocolate melt at a very low temperature.
Pour three tablespoons of jam and melted chocolate over the warm cake.
Allow to cool and harden slightly before slicing.
Store at room temperature for 2 days or in a sealed glass container for up to 5 days.

Photo: Private archive

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