Ingredients (1 Portion = about 40-50 pieces):

 

Biscuits:

120 g Butter

100 g Honey

140 g Powdered Sugar

2 Eggs

2 tsp. Baking Soda

500 g Flour

Cream:

1 Caramel Condensed Milk

250g Butter

Plum Butter

Biscuit Crust

For Covering:

Biscuit Crumble (we use the biscuits that we bake)

Walnuts

 

Method:

 

Mix softened butter, honey, powdered sugar, and 2 eggs until liquid. After that, mix flour and baking soda separately first and add it to the liquid dough then. Knead the dough until smooth. Wrap dough tightly in plastic wrap and let it rest in the fridge – optimal overnight or at least 30 Minutes.

 

Roll out the dough to a 2 mm thickness and cut out the biscuits. You should have enough biscuits for about 6 baking sheets. Bake them for 6-8 minutes (at 175 °C) until they‘re golden brown and risen.

 

Safe some biscuits (about 2 baking sheets) for biscuit crumble. You need 3 biscuits for each mini cake. Spread plum butter on the first biscuit and cream on the second one. For the cream: Stir soft butter and caramel condensed milk together. Put the third biscuit on the top. Let these small cakes rest in the fridge for one hour first.

 

In the meantime, mix the rest of the biscuits with 2 handfuls of walnuts and crush it. In the end spread the cream all over the cooled mini cakes and cover them in biscuit crumble. Let your mini honey cakes rest in the fridge for at least 2 days until they’re soft.

 

Enjoy!