The holiday table is unthinkable without cookies. Every year I add a new recipe to the biscuit tray. Since I got delicious homemade honey, I decided to make honey biscuits from the Big Book of Cakes. In the original, the dough doesn’t have to rest in the fridge, and as I wanted to try a new biscuit seal, I put the dough in the fridge for 2 hours. The most important thing is not to toast the biscuits, and the longer they stand, the better the taste. You can keep them closed in a tin box for up to 4 weeks.

  • 220 g of honey
  • 100 g of sugar
  • 50 g butter
  • 1 egg
  • 500 g of smooth flour
  • 12 g baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

Heat the honey, sugar and butter over low heat. Stir until ingredients are melted and combined. Remove from heat, transfer to a mixing bowl and stir until half cooled. Mix the egg into the cooled mixture (the mixture should not be hot so that the egg does not boil) and the flour sifted with baking powder and spices. Pour the mixture onto a floured surface and knead the dough (the dough is a bit sticky due to the honey, but don’t add a lot of flour). Flatten the dough into a disk, wrap in cling film and refrigerate for two hours. Roll out the cooled dough on a floured surface to a thickness of 7 mm. Cut out the desired shapes, place on a baking sheet lined with baking paper and bake for about 10 minutes at 180 ° C. The biscuits are baked when they start to get colored along the edge.

If you use biscuit stamps, press the stamps on the rolled dough (leave at least 1 cm space between the stamps). Flour the seal and press evenly. Using a cutter that is slightly larger in diameter than the seal, cut out the biscuits.

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