A practical snack-time cookie from Georgian kitchens, walnut honey cookies are made by slicing a pre-made, chilled walnut-and-honey dough log thin and baking it briefly. Thanks to the ready dough, the cookies reach the table in under fifteen minutes.
Slice the pre-made dough — kneaded the night before with flour, walnut, honey, butter and cinnamon, rolled into a log and firmed in the freezer — into half-centimetre slices.
Arrange the slices with space between them on a baking tray and bake in an oven preheated to 180°C for 10 minutes until the edges turn lightly golden.
Let the cookies rest on the tray for 2 minutes after baking, then serve.
If the dough hasn't firmed up enough, chill it a few more minutes before slicing, or the slices will fall apart. Allergens: contains wheat (gluten), tree nuts (walnut), milk and dairy (butter).
Wetting the knife with warm water before slicing gives cleaner cuts.
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