These wonderful honey biscuits come from the kitchen of Ruth Breckler in Perth. We love them! We quite fancy them a few days after baking when they start to get a little soft. They are PERFECT with a cuppa! These biscuits are very special to Ruth as the recipe originates from her late mother and grandmother. Always a firm family favourite, it was a recipe that was never shared – they always enjoyed baking and giving the biscuits as gifts on Rosh Hashanah. Ruth and her sister have now decided to pass the recipe on in their mum’s memory. We are so thrilled and honoured that the girls agreed to share their precious recipe with the Monday Morning Cooking Club so we can now share it with the world. The recipe was first published in The Feast Goes On in 2014.    

Ruth's Honey Biscuits
Votes: 4
Rating: 2.75
You:
Rate this recipe!
Print Recipe
Servings Prep Time
30 biscuits 10 minutes
Cook Time Passive Time
12 minutes 1 - 3 hours
Servings Prep Time
30 biscuits 10 minutes
Cook Time Passive Time
12 minutes 1 - 3 hours
Ruth's Honey Biscuits
Votes: 4
Rating: 2.75
You:
Rate this recipe!
Print Recipe
Servings Prep Time
30 biscuits 10 minutes
Cook Time Passive Time
12 minutes 1 - 3 hours
Servings Prep Time
30 biscuits 10 minutes
Cook Time Passive Time
12 minutes 1 - 3 hours
Ingredients
Servings: biscuits
Units:
Instructions
  1. In an electric mixer, cream the butter and sugar until pale and creamy. Warm the honey gently in a saucepan or in the microwave until lukewarm, then add to the butter mixture. Add the egg and mix well.
  2. Sift together the flour, bicarbonate of soda, cinnamon and cloves. Beat into the butter mixture on a low speed until a soft dough forms. Shape the dough into a ball, cover with plastic wrap. Rest in the freezer for one hour, or the fridge for 2 to 3 hours.
  3. Preheat oven to 180C. Line two baking trays.
  4. Roll out the dough on a lightly floured benchtop to about 5 mm thick, then cut out shapes with a biscuit cutter and place on the prepared trays, well spaced to allow for spreading. Brush with the egg white and bake for 10 – 12 minutes or until golden brown. Cool on the baking trays. Store in an airtight container for up to one month.
   

[box]Don’t forget to check out our complete Rosh Hashanah Menu Guide.

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3 Comments

  1. Honey Cookies | Andrea's Garden Cooking

    […] when I found this recipe for Honey Biscuits (what we would call cookies) on the Monday Morning Cooking Club website, I was very excited. […]

  2. SK

    Hi there, can margarine be substituted? Also is overn temp fan or normal please?

    thanks
    S

    1. Lisa Goldberg

      Hi S,
      We have not made these with margarine but it would most probably work well (it is such a small amount). The oven temperatures are conventional.
      Happy baking!

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Lisa + Merelyn will be cooking up a storm this Thursday for the @dunera_project and making THE BEST chicken salad ever. The recipe first appeared in The Feast Goes On thanks to Famishd’s Georgia Samuel. Hope you can join them!

Posted @withregram • @dunera_project Ready to make a delicious chicken salad with a Middle Eastern flair? This Thursday at 11am, @lisagoldberg.mmcc will be joined in the kitchen by her @mondaymorningcc co-author Merelyn Chalmers who will share one of her all-time favourite chicken salads, the wonderful ‘Middle Eastern Crunch Salad’. Visit our website to register and get the recipe so you can cook along!
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Some of us (🙋‍♀️🙋🏼‍♀️🙋🏻‍♀️🙋🏻‍♀️)have spent the last week obsessing about what meal we will eat to start the fast (not too salty to avoid thirst, low GI to hopefully allay those inevitable hunger pangs, do we go traditional or not...)⁠
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