Huge thanks to the Monday Morning Cooking Club for sharing this delicious recipe.
These are the most delightful, simple to make and best of all – easy to eat – honey snap biscuits.
For more great recipes, don’t miss the Rosh Hashana Cookbook special –
the two most recent Monday Morning Cooking Club cookbooks beautifully wrapped
with a WIZO Shana Tova greeting card
Honey Snap Biscuits
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)
115 grams honey (1/4 cup)
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)
- The dough freezes, the biscuits freeze and one batch make 90 biscuits.
- Ground mixed spice is traditionally a sweet spice mix (used in Christmas 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.