Golden, soft-chewy, and studded with apple pieces, these gorgeous apple and honey cookies are richly flavoured and indulgent. A wonderful Rosh Hashana treat!
As much as I enjoy honey cake, I do find that Rosh Hashanah baking can get a bit, well, samey. I know it’s traditional and all that, but can’t we ring the changes a little bit? Please?
Apples and honey
A few years ago I decided to try and make some apple and honey cookies. As apples and honey are about the most traditional and recognisable foods of the Jewish new year holiday, incorporating them into a delicious cookie seemed like a good idea.
I started with a trusty, never-fail cookie recipe, and then reworked it into something approaching what I was after. This basic cookie recipe uses the following ingredients:
- Self-raising flour and bicarbonate of soda – for light, well-spread-out cookies
- Butter (or margarine) – depending whether you need them to be vegan/parve/dairy-free or not
- Caster sugar and light muscovado (brown) sugar – for sweetness and flavour
- Vanilla extract – for a sweet and fragrant flavour
Plus of course some lovely runny honey and a crisp fresh apple!
Glorious aroma
If you’re trying to sell your house, make these apple and honey cookies just before people come to look round! While the cookies were in the oven baking, my house was filled with the most glorious smell you can imagine.
Honestly. It beats coffee or fresh bread any day.
Good things come to she who waits…
These apple and honey cookies were worth the wait though! Golden, soft-chewy, studded with gooey apple pieces and richly flavoured with floral notes of honey and vanilla. What a cookie!
An appreciative audience
I took (most of) a batch with me to our local La Leche League meeting, and the breastfeeding mums (and a few kids) polished off the lot! People made appreciative noises. And had seconds.
There were enquiries as to the presence of white chocolate in these cookies – there isn’t any in there, but weirdly, I could taste it too. And, many crumbs and smiles later, there were no apple and honey cookies left to take home again.
Apple and honey cookies
DH, who is generally not a great eater of cookies, had had a nibble “just to taste” the evening before. He looked pretty disappointed when I came home with a completely empty box. It seems like I’ll have to make another batch…
Happy New Year! Makes 16 apple and honey cookies.
Take the stress out of meal planning! Get deliciously easy, family-friendly recipes like this one delivered straight to your inbox. Click here to sign up. (I’ll never pass on your email address to anyone.)
📖 Recipe
Apple and honey cookies
Ingredients
- 170 g self-raising flour
- ¼ teaspoon bicarbonate of soda
- 85 g butter (or margarine)
- 45 g caster sugar (superfine sugar)
- 45 g light muscovado sugar (soft light brown sugar)
- ½ teaspoon vanilla extract
- 3 tablespoon runny honey
- ½ apple
Instructions
- Preheat the oven to 200°C (440°F). Line a baking sheet with parchment or a non-stick liner.
- 170 g (1 ⅓ cups) self-raising flour, ¼ tsp bicarbonate of soda, 85 g (⅜ cup) butter (or margarine), 45 g (¼ cup) caster sugar, 45 g (⅕ cup) light muscovado sugar, ½ tsp vanilla extractPut the flour and bicarbonate of soda into a bowl and rub in the butter. Stir in the sugars and the vanilla.
- 3 tbsp runny honeyWarm the honey (I put it in the oven while I mix the other ingredients) then pour onto the dry ingredients and mix well to combine into a soft dough.
- ½ appleCut the core out of the apple and discard. Cut the apple flesh into small dice and mix into the dough.
- Take walnut-sized pieces of dough and roll into balls. Space well apart on the prepared baking sheet, and bake for 8-12 minutes at 200°C (400°F), until spread out and golden.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Allow to cool completely before eating.
Notes
Nutrition
More delicious cookie recipes
Other fabulous cookies that are perfect for Rosh Hashanah include these delicious spiced date cookies, favourite chocolate pecan cookies, these fun ‘head of a fish’ shortbread cookies, or these sweet and crunchy seeded maple spice cookies (vegan).
Shana Tova!
I’m entering these gorgeous apple and honey cookies into this month’s Treat Petite, hosted by Cakeyboi and The Baking Explorer. I’m also adding them to Bake of the Week, hosted by Casa Costello.
Janet
I have just made some of these cookies and they are totally delicious and not too sweet which I thought they might be, thank you.
Helen
Thanks Janet. So glad you enjoyed them! I also prefer baked goods that are on the less sweet side so you might also like some of my other recipes too 🙂
Holly Hughes
These have become a family fave! I make them with welsh salted butter and they’re great on their own or with crumbly white cheese!
Helen
Thanks Holly! That’s great to hear. The white cheese combo sounds delicious 🙂
Julie
Hi Helen,
What type of apple did you use? Will a Bramley work for this recipe?
Helen
Hi Julie. I don’t think a bramley would work as it will go too mushy when it cooks. A normal ‘eating’ apple is probably best. Thanks! Helen.
Elana
Hi –
I am writing from the US. Recipe looks great. could you please help me….what “caster sugar” and “muscovado sugar”. Also, what temp in F should I bake and for how long? thank you!!
Helen
Hi Elana, I think you call caster sugar ‘superfine sugar’. Muscovado is a soft brown sugar. 200C = 400F. I hope this helps! Shana tova, Helen.
Batia H
Looks yummy! Can they be made with oil instead? I want to keep them dairy free and don’t like using margarine. Thanks!
Helen
Hi Batia, I think the recipe wouldn’t work with liquid oil, although you could try using coconut oil which is solid at room temperature. I’m not promising it will work but it should be better than using liquid oil! Let me know if you try it how they turn out. Thanks, Helen x.
Laura
I wouldn’t normally want to put apple in cookies because of the moisture content but you have persuaded me otherwise. These look so delicious =)
FFF
They do go a bit soft if you don’t eat them quickly, but so far, this hasn’t been a problem!
Stuart
Love that crackle on top Helen!
FFF
Thanks! They taste the business too 🙂
Becky
Absolutely delicious but found that the next day when getting one out of the tin they had gone very soft and all kind of stuck together. Any tips?
Helen
Hi Becky. These cookies go soft quickly because of the fresh apple pieces which contain a lot of moisture. The best idea is to eat them quickly! However you can store them in an airtight container for a few days. You may like to interleave them with squares of parchment to prevent them sticking together. A slice of bread in the container will also help to absorb any moisture. I hope this helps! All the best, Helen x.
Joanne
Now that is cookie dough to die for. Mmmm. Surprised we got any cookies! X
FFF
Glad you enjoyed it. Somewhat astonishingly, I didn’t sample it raw! I will have to make another batch and give it a go… 🙂
Helen at Casa Costello
Ooh these look and sound just delicious – Perfect for packed lunches! Thanks so much for joining in with #Bakeoftheweek – Great to have you part of the gang x
FFF
Thanks Helen! My lunchbox-packing career doesn’t start till next week, but you’re right, I should put these on the list 🙂 Looking forward to seeing everyone else’s yummy bakes. H x.