Honey Snap Biscuits

A Honey Biscuit for Rosh Hashanah (or any time of the year)

These are the most delightful, simple to make and best of all – easy to eat – honey snap biscuits. This recipe was first published in our fourth book – Now for Something Sweet – in 2020. Huge thanks to Carolyn Levitt in Perth for sharing her great recipe with us. 

The dough freezes, the biscuits freeze and one batch make 90 biscuits.

A couple of years ago I did a live cook-along on Youtube and you can find the recording here. 

(Ten or so years ago we did a wonderful series of recipe collaborations with one of our favourite providores in Sydney – Simon Johnson – and we fell in love with the gorgeous range of honeys they sold at the time. So feel free to use your favourite honey in this recipe! Photos courtesy of Alice Lau from Simon Johnson for that collaboration)

Honey Snap Biscuits

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Servings: 90 biscuits

Course: Sweet Things

Ingredients Method

Ingredients

  

• 450 grams plain flour, plus extra for rolling (3 cups)
• 1 1/2 teaspoons baking soda (bicarbonate of soda)
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground mixed spice (see note)
• 1/2 teaspoon ground cinnamon
• 185 grams butter or margarine at room temperature
• 220 grams brown sugar (1 cup, firmly packed)
• 1 egg
• 90 grams honey (1/4 cup)

Method

 

1. Sift the flour, baking soda, salt and spices together. Set aside. Beat the butter until creamy. Add sugar and beat until the mixture is light and fluffy. Add the egg and the honey and beat until well combined. Fold in the dry ingredients to form a dough.
2. Wrap the mixture in plastic wrap and refrigerate for at least 1 hour.
3. Preheat the oven to 180°C. Line a baking tray. Flour the benchtop. Using half of the dough at a time, roll it out to a thickness of about 3 mm, lightly flouring the benchtop as needed.
4. Cut out biscuits using a floured cookie cutter. Places the biscuits on the prepared tray. Bake for 10 - 15 minutes or until just starting to brown and feel firm. Allow to cool on the trays until crisp.
5. Makes about 90 biscuits (using a 6 cm round scalloped cookie cutter)

NOTE

1. Ground mixed spice is traditionally a sweet spice mix (used in xmas pudding) which can have a number of different spices in it. The one we use has a mixture of cinnamon, allspice and nutmeg, but it could be a combination of any three or more of those spices, including ginger and cloves.