Mézeskalács - Hungarian Gingerbread or Honey cakes
Mézeskalács is a Hungarian gingerbread cookie or honey cake. They are delicious and can be decorated beautifully. I started making them for Christmas 2013 and my family loved them. I made them for Easter and will continue to make them for holidays. The dough keeps well in the refrigerator, if you wish to make half a batch and save part of it for later. I have been told it freezes well, also, but I haven't done so myself.
  • 2 ½ cup flour
  • 2 tsp baking soda
  • ½ cup sugar
  • ½ cup honey
  • 4 Tbs butter
  • 2 tsp cinnamon
  • 1 ½ tsp powdered ginger
  • ½ tsp cloves
  • ¼ tsp salt
  • 2 eggs
  1. In a small, heavy bottomed pot melt the butter and honey.
  2. Mix in the sugar once the butter and honey become liquid, but don't bring to a boil.
  3. Allow to cool.
  4. In a mixing bowl, blend together 2 cups of the flour (reserve ½ cup for mixing time), the baking soda, cinnamon, ginger, cloves and salt. I mix using a whisk.
  5. Once the sugar, honey and butter mixture is cool enough, add your (lightly beaten) eggs to the mixture and stir thoroughly. Don't let the honey start to solidify in the pan before mixing your eggs in. I mix the eggs in when the mixture in the pan is just slightly warm and still easily stirred.
  6. Mix your wet ingredients into your dry ingredients. I mix by hand and will add some of the reserved flour to stiffen the dough as needed. It is going to depend on the temperature and humidity of your kitchen as to whether or not you will need that extra flour.
  7. Mix dough until well incorporated. I flatten the dough out and cut into quarters.
  8. Wrap each quarter into plastic wrap and refrigerate overnight.
  9. When ready to make your cookies, take each quarter of dough out individually. They work best if well chilled.
  10. Roll out your dough on a lightly floured board to about ⅛” and use cookie cutters of your choice.
  11. Bake on cookie sheet lined with parchment paper at 350 F for about 8-10 minutes, depending on their size and the thickness of your cookie sheet.
  12. Allow to fully cool before icing or decorating.
Allow to fully cool before icing or decorating.
Recipe by SlavicCooking.com at https://slaviccooking.com/mezeskalacs/