Classic Honey Cakes Recipe for Any Occasion

Place a small saucepan over low heat or set it up on a double boiler. Add the butter and honey into the pan. Stir continuously until the butter is completely melted.

Next, add the baking soda into the mixture and keep stirring for about 7-9 minutes until the mixture turns a beautiful caramel color. Once done, remove the saucepan from heat and allow it to cool down to a slightly warm state.

In a mixing bowl, crack the eggs and add the sugar. Use a mixer to whip them together until the mixture is fluffy, which should take about 5-7 minutes.

Once the honey mixture has cooled down, add the whipped egg-sugar mixture into it and stir thoroughly. Gradually add the sifted flour and knead the dough. At first, the dough may seem sticky.

Transfer the dough to a floured surface and continue kneading until it becomes a soft and tender texture. Be cautious not to add too much flour to avoid toughening the dough.

Divide the dough into 6 equal parts. On a floured surface or parchment paper, roll out each part into a circle. Remember, if the dough sticks to the rolling pin, sprinkle some extra flour on both the dough and the pin.

Before baking, pierce the surface of each cake with a fork to allow steam to escape.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the cakes in the oven and bake for 3-5 minutes until they are a lovely golden brown.

Be sure not to overbake as they cook very quickly! Once they are out, use a plate of the desired diameter to cut the edges while they're still hot. Keep the trimmings aside for crumbs.