The past month I have been working closely with beekeepers and understand more about raw honey for a research project – and that means I have jars of all kinds of honey in the pantry, and while I know they never expire, there is a part of me that cannot see excess. I do love honey in all forms and drizzled on top of everything, it still does not do justice to the number of jars I had. So, I thought of an eggless cookie sweetened with honey only, and nothing else. The beauty of honey is that it provides both sweetness as well as fat content to the dough. I used these delicious mithai-like cookies to make an ice cream sandwich with Lemongrass Ginger + Honey artisanal ice cream from Mitti Café – an Ayurveda-inspired lifestyle store + café in Ahmedabad consulted by Kitchen Therapy! The Recipe Serves 12 cookies Ingredients 1 cup + 1 tbsp whole wheat flour ½ tsp baking powder 1/4 tsp baking soda ¼ tsp cardamom pinch nutmeg pinch salt ¼ cup vegetable oil / coconut oil ¼ cup raw honey 8-9 strands of saffron 1 tbsp milk, warm Instructions Place the saffron in the warm milk and set aside Whisk the dry ingredients together and set aside In large mixing bowl, whisk together the honey and oil Then add the saffron milk and whisk Add the dry ingredients and mix to make a soft dough Wrap in cling film and refrigerate for an hour Preheat the oven to 180C Line a baking tray with parchment paper Roll out and cut circles or squares as per your preference Bake for 12 minutes or until the edges are slight red Allow to cool completely on a rack before storing in an air tight container