I had a lovely jar of honey in the cupboard which had been given to me as a gift, and I spotted it whilst rummaging about for biscuit inspiration. I decided to try out baking biscuits using honey as the binding agent instead of golden syrup, treacle or eggs. I do think it added a lovely sweetness to the biscuits, and by rolling them quite thinly they were lovely and crumbly with a slightly chewy center.
With these honey and mixed spice biscuits it is best to try and get them all the same thickness, I baked a test batch where one or two were a bit too thin and they went brown very quickly indeed! I think as long as the are all a similar thickness, and you watch them like a hawk you should be fine. You won’t have to watch for long as they only take 10 – 12 minutes to bake.
The biscuits can be enjoyed plain, or you could dust them with a little caster sugar or even edible glitter for a festive sparkle, or drizzle them with a little melted dark chocolate. I served mine with a little lemon icing, you wouldn’t want to coat the entire biscuit but a few stripes of icing works perfectly.
I made my lemon icing with icing sugar and a little lemon juice until a drizzling consistency was reached, you don’t want it too runny or it will spread out all over the biscuit (also make sure they have cooled as well!)
If you liked these you may also like: Orange Zest Gingerbread
- 75g Plain Flour
- 50g Unsalted Butter, softened.
- 50g Caster Sugar
- 1 Teaspoon of Honey
- ¼ Teaspoon of Bicarbonate of Soda
- 1 Level Teaspoon of Mixed Spice
- Beat the butter and sugar to together until combined. Add the honey and mix well.
- Add the mixed spice, bicarbonate of soda and flour and mix (it may take a little while to combine into large crumbs).
- Using your hands combine the crumbs into a ball of mixture, wrap in cling film and leave in the fridge for 30 minutes to firm.
- Lightly flour a clean surface, and pre-heat the oven to 180'C.
- Lightly grease a baking tray.
- Roll out the dough until a few millimeters thick, as these are quite thin biscuits. Cut them out and place them on the greased tray. Re-roll any leftover pastry and cut out a second batch.
- Place in the middle of the oven for 10 - 12 minutes, don't let them go brown, just lightly golden.
- Remove from the oven and leave to cool on the tray (they will harden as they cool)
- Once cooled, store in an airtight container.