Meduoliai: Lithuanian dish, recipe, and history

Decorated Lithuanian meduoliai with white icing, cinnamon sticks, and honey

What is a meduolis?

The Universal Lithuanian Encyclopedia describes a meduolis as a flour confection with spices, sometimes honey, made either as shaped pieces or as a slab. Meduoliai are therefore not only Christmas cookies.

They may be sliced, cut with molds, decorated with icing, or sold at fairs.

Honey and spices

Honey gives flavor, color, and moisture. Spices such as cinnamon, ginger, cloves, cardamom, or nutmeg create the recognizable meduolis aroma.

Some recipes replace honey with syrup, but honey remains an important traditional sign in the name.

Fairs and holidays

Meduoliai are associated with fairs, including the sweets and gifts of Kaziukas Fair. Shaped meduoliai can be both eaten and given as gifts.

During winter holidays, meduoliai become part of the smell of the home, especially when decorated together with children.

Soft or crisp

Softer meduoliai are baked for a shorter time and often contain more honey or fat. Crisper ones suit hanging or decorating.

Keeping firmer meduoliai in a tin with a slice of apple can help soften them, but the moisture must be watched.

Recipe

How to bake meduoliai

Meduoliai dough develops its flavor best after resting. Baking time depends on whether you want softer or crisper cookies.

Servings: about 40 meduoliaiPrep: 40 minutes plus dough restCooking: 8-12 minutes per tray

Ingredients

500 g wheat flour
180 g honey
120 g sugar
120 g butter
2 eggs
2 tsp cinnamon
1 tsp ginger
0.5 tsp ground cloves
1 tsp baking soda
A pinch of salt

Method

Gently warm the honey, sugar, and butter until melted, then cool.
Mix in the eggs, spices, baking soda, salt, and flour.
Knead the dough, wrap it, and refrigerate for at least several hours.
Roll out, cut shapes, and bake at 180 °C for 8-12 minutes.
Decorate cooled meduoliai with icing or leave them plain.

Notes

Overbaked meduoliai harden quickly, though they may soften in a tin.

Warm honey gently and do not boil it for long.

Meduoliai: frequently asked questions

Is honey necessary for meduoliai?

Honey is very important traditionally, but some recipes use syrup. The flavor will be different.

Which spices fit meduoliai?

Cinnamon, ginger, cloves, cardamom, nutmeg, and allspice all suit them.

Why do meduoliai harden?

They may be overbaked or the dough may lack moisture. Stored in an airtight tin, they can soften.

How long should the dough mature?

At least several hours, preferably overnight, so the spices distribute better.

When should they be iced?

Only when completely cooled, so the icing does not melt.

Are meduoliai part of Kaziukas Fair?

Yes. Meduoliai are mentioned in the context of fair goods and work well as edible gifts.

How should they be stored before the holidays?

In an airtight tin, dry and cool. If softness is needed, briefly add a slice of apple.

Meduoliai: recipe, tradition, and history