'3/4 cup of honey'
'2 1/2 tablespoons of sugar'
'2 tablespoons of olive oil'
'2 tablespoons of water'
'1 egg white'
'1 tablespoon of unsweetened cocoa powder'
'1/4 teaspoon of ground cinnamon'
'2 1/2 cups of all-purpose flour'
'3 teaspoons of active dry yeast'
'150g of confectioners' sugar pellets'
'50g of crystallized citron, finely chopped'
'75g of dried rose petals, finely chopped'
For the glaze
'125g of confectioners' sugar'
'1 egg white'
confectionery sprinkles
'3/4 cup of honey'
'2 1/2 tablespoons of sugar'
'2 tablespoons of olive oil'
'2 tablespoons of water'
'1 egg white'
'1 tablespoon of unsweetened cocoa powder'
'1/4 teaspoon of ground cinnamon'
'2 1/2 cups of all-purpose flour'
'3 teaspoons of active dry yeast'
'150g of confectioners' sugar pellets'
'50g of crystallized citron, finely chopped'
'75g of dried rose petals, finely chopped'
For the glaze
'125g of confectioners' sugar'
'1 egg white'
confectionery sprinkles
Melt the honey, sugar, olive oil, and water in a saucepan
Warm it over low heat
Let it cool down
Add the egg white and cinnamon
In a large bowl, combine the flour, yeast, confectioners' sugar pellets, crystallized citron, and dried rose petals
Add all the ingredients except for the glaze
Mix well and refrigerate for 1 hour
Roll out the dough on a floured surface to about 1/2 cm thick
Cut into desired shapes
Place in a baking sheet lined with parchment paper and bake in a moderate oven (170°C) for 15-20 minutes
Now make the glaze: mix confectioners' sugar with egg white, if necessary add a little hot water
Glaze the cookies with this mixture and decorate with confectionery sprinkles.
