This week we reach Croatia – the most recent member of the EU, joining in 2013. Croatia is the home of the dalmatian, Nikolai Tesla and neckties, as well as being the place where the world’s longest strudel was baked (1,479.38 metres, if you’re interested).
I will not be baking the world’s longest strudel, however I did make some rather nice medenjaci, or honey biscuits, this week.
These are small, delicious and super easy to make. The easy recipes are becoming quite a relief, I have to say (next week we’re back to layer cakes). They’re traditionally eaten in winter, as they’re spiced biscuits, but unfortunately not every recipe can be made in its relevant season. The recipe I used seemed like a large quantity, so I made 2/3s of the quantity (apart from the spices, which I left the same). That got me 40 biscuits, which I feel is a good biscuit haul. I’ve done the maths for you and put the 2/3s quantities in brackets next to the original quantities. You’re welcome. Also, you can top these with walnuts, but I forgot to buy some, so mine are without. I promise you they’ll taste just as good either way.
Oh, and in Brexit news, we’re still arguing over whether to stay in the customs union (obvious answer is yes), and the government keep being defeated on their Brexit legislation, most recently on their desire to scrap the EU rights charter. Well, maybe something’s going right at least.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
Medenjaci (recipe from here)
250g (165g) butter
180g (120g) brown sugar
250g (165g) honey
3 (2) eggs
1 tsp baking powder
2 tsp ground cinnamon
1⁄2tsp ground nutmeg
1⁄2tsp ground ginger
300g (200g) plain flour
100g (66g) wholemeal flour
350g (230g) self-raising flour
- Heat the butter, sugar and honey, stirring constantly, over low heat until the sugar and butter have melted completely. Set aside to cool for 10 mins.
- In a small bowl, lightly whisk the eggs. Mix and combine the baking soda, spices, and flours in a large bowl.
- Add melted honey, sugar and butter, and the eggs to the flour mixture. Mix and combine to obtain smooth and soft dough. Cool in the fridge for a couple of hours until the mixture is firm.
- Divide the mixture into walnut sized balls, and place them on a lined baking sheet a few centimetres apart from each other. They don’t expand much when baked, so they can be quite close together.
- Bake the cookies in the oven at 190°C for 10-12mins.