Recipe by the fabulous pastry chef Mirjana Špoljar


For the dough:
8 dag margarine
40 dag plain flour
14 dag sugar
12 dag honey
1 egg
1 dag baking soda
1 ½ g ground cinnamon
0.6 dl water

For the glaze:
2 egg whites
12 dag sugar


Bring the water and sugar to a boil and let boil without stirring for several minutes until syrup is formed. Leave to cool.
Combine the flour, soda and cinnamon. Stir in the margarine, egg, honey and the lukewarm syrup using your fingers.
Make a smooth dough, refrigerate in a sealed dish for 2 hours.
Preheat the oven to 195 °C.

Line a baking tin with a sheet of parchment paper or a silicon pad.
Use your hands to form small balls. Arrange them on the tin and press gently to form hemispheres.
Bake for 5-8 minutes. Leave to cool.
Beat the egg whites and sugar over steam until the sugar dissolves completely and the mixture is thick.
Remove from heat.

Dip the cooled honey cookies in the glaze. Leave for the glaze to dry in the air before storing in a cookie jar.