Honey beer cookies

_{This can go a few ways!}

_{As the description on the label states, this honey beer is more of a beer drink than actual beer, even with 7.0% alcohol by volume, but we will get to this further in the post.}

_{The photo above includes most of the ingredients and tools needed for my beer cookie recipe.}

_{Here is the full breakdown of the tools, materials, and ingredients you will need.}

_{Onwards to the instructions!}

Prepare and measure out all the ingredients for the dough using kitchen scales.

Melt the butter in the microwave or over the stove.

Add flour, sugar, salt, malt, the melted butter, and the beer to the mixing bowl and mix until everything is evenly incorporated.

_{It should look something like in the photo above. It is a bit sticky at this stage, so here comes the extra ½ cup of the spelt wheat flour!}

_{Put the mixing spoon down and switch to using your clean hands. Slowly knead in the extra ½ cup of the spelt wheat flour.}

_{Now, this looks more like a dough we want to achieve! You should be able to move the ball around without it sticking to your hands at this point.}

_{Wrap the dough in the plastic wrap and put it in the fridge to rest for 30 minutes. Meanwhile, grate the cheese, prepare the Himalayan salt, and find your favorite seed mix. All of these will go onto your cookies.}

_{Prepare your working space by placing down a kitchen towel, a sheet of parchment paper, and find your rolling pin. Once the 30 minutes of the fridge resting time is up, roll out your dough on the parchment paper. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Put your cookie cutter to work!}

Once all the cookies are cut and lined up on the parchment paper on the sheet pan, grab your basting brush and cover each cookie with a brushstroke of beaten egg. Work quickly so that the egg does not soak into the dough. Cover each cookie with a topping of your choice: Himalayan salt, cheese, seed mix (a small amount of Himalayan salt goes on each cookie regardless of other toppings).

Bake the cookies at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.

Now, at this point, for me, there was no way of knowing if the cookies would be a success! xD We might be cooked! All I had was a hunch and hope!

_{Once the cheese on the cookies had melted and begun to brown, I decided it was probably a sign that they were ready. It was 25 minutes in. Out they came and cooled for a moment! A bite later, I was running around the home happily smiling ear to ear! They are amazing! A success!}

_{Have you ever had Crabbie’s Alcoholic Ginger Beer? Imagine that, but sweeter and smoother like actual honey. I would say that is what Iļģuciema hemp/ginger honeybeer tastes like to me. I have not seen Crabbie’s around here. Maybe it is somewhere in specialized alcohol shops I do not frequent, but this beer is a pretty nice alternative. While quite sweet and not very beerlike at all, I might grab more of these, for sure!}

How were the cookies?! These are going to be my signature cookies from now on! I am making these again 100%! The texture of the cookies is between soft and easily crumbly. The cheese adds an extra layer of flavor and moisture. The seeds add a nice crunch. Even the plain ones, with only Himalayan salt, taste great! They are not too sweet and not too salty. There is a balance there!

I am so happy with how they turned out! I actually cannot believe how successful this recipe is! I was prepared for a complete disaster and a flop! I am so glad that it was not the case!