Name: Tyroshi Honeyfingers
Cook time: 35 minutes
Total time: 35 minutes
Yield: 30 to 40 honeyfingers
Ingredients: 2/3 cup plus 3/4 cup flour; 1 cup whole milk (goat or cow); Olive oil; 2 tablespoons cooking sherry or sweet wine; 1 egg, beaten; 1/3 cup pine nuts, finely chopped; Cinnamon to taste; Ground black pepper to taste; 1 cup honey, or more if needed; Chopped pine nuts for garnish

Tyroshi HoneyfingersChelsea Monroe-Cassel & Sariann Lehrer

"[W]e seldom had enough coin to buy anything . . . well, except for a sausage now and again, or honeyfingers...do they have honeyfingers in the Seven Kingdoms, the kind they bake in Tyrosh?" —A Game of Thrones

Roman Honeyfingers
This recipe is a curiosity. The honeyfingers fry to a crispy crunch on the outside while remaining a bit chewy on the inside. The pieces are easy to cut into shapes, and could probably even be rolled into logs. The flavor is really all about the honey, but the pepper and cinnamon on top, as well as the pine nuts, add a slight complexity.

piper, nucleos, mel, rutam et passum teres, cum lacte et tracta coques. coagulum coque cum modicis ovis...ita ut durissimam pultem facias, deinde in patellam expandis. cum refrixerit, concidis quasi dulcia et frigis in oleo optimo. levas, perfundis mel, piper aspargis et inferes. melius feceris, si lac pro aqua miseris. —Apicus, 4th Century

Recipe notes

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