Old fashioned soft and fluffy cinnamon and honey biscuits that are a family favourite recipe, perfect for lunchboxes and made entirely from pantry staples!
These sweet little cookies couldn't be easier to make and are great for filling up the cookie tin or adding to kids lunchboxes!
The subtle honey and cinnamon flavour is always a favourite with kids and adults alike.
Just like my classic chocolate chip cookies, ANZACS and jam drops, these old fashioned honey biscuits are just as popular as ever!
Why You're Going To Love These Biscuits
There's a lot to love about these simple biscuits!
Here's why they're going to become a favourite in your house too:
- Budget-Friendly - made from just a few pantry staple ingredients, these biscuits are cheap to make - plus you'll get at least 30 biscuits from 1 batch
- Perfect For Lunch Boxes - kids will love the honey and cinnamon flavour of these biscuits
- Freezer-Friendly - you can either freeze the unbaked dough or the baked cookies - which means you can get organised for the school term ahead!
What You Need
There's no need to make an extra trip to the supermarket... you've probably already got everything you need sitting in your pantry and fridge!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- butter - I recommend using unsalted butter as you can then control the amount of salt in the biscuits by adding a pinch of salt yourself. If you do use salted butter, simply omit the extra pinch of salt in the ingredients list.
- caster sugar - also known as superfine sugar. This fine white sugar will dissolve when melted with the butter and honey resulting in beautiful, sweet cookies.
- honey - you can use any brand of honey you like. Home-brand honey works just as well as brand name honey in this recipe.
- ground cinnamon - you can buy this from the spices section of any supermarket.
- salt - adding a pinch of salt to the biscuits will perfectly balance the sweetness of the sugar and honey.
- egg
- vanilla extract - alternatively you can use vanilla essence
- self-raising flour - if you don't have self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain (all-purpose) flour.
2 Step Melt & Mix Recipe
Whether you're an experienced baker or just starting out - these biscuits couldn't be easier to make!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Melt
Melt the butter, sugar, honey, cinnamon, salt and vanilla extract.
You can do this step in the microwave, on the stovetop or in a Thermomix (refer to the recipe card below).
Mix
Add the egg and self-raising flour and mix through with a spoon until well combined.
Once mixed, chill in the fridge for 1 hour to allow the dough to firm up.
Once chilled, roll the mixture into round balls.
Recipe Tips & FAQ
You can melt the ingredients using either a microwave, stovetop or a Thermomix. You'll also need a fridge to cool the dough and an oven to bake the biscuits.
In Australia we use the terms cookies and biscuits interchangeably. This recipe is what is known as cookies in the US.
Yes you do! The mixture will be too warm and sticky to roll into balls without being chilled. You will need to chill the dough in the fridge for 1 hour (or longer if you prefer).
For lump-free honey biscuits, it's best to sift the self-raising flour. If you don't have a sieve, you can just add the flour to the mixture and stir well.
No! Simply roll the dough into balls and bake! The balls will slowly flatten and spread as they bake.
They will be a light golden colour. Note: the biscuits will still be soft when you remove them from the oven, but will firm slightly on cooling.
You can store the honey biscuits in an airtight container for up to 1 week.
Yes absolutely!
If freezing the unbaked dough - simply form into a ball and wrap in plastic wrap. Freeze for up to 3 months.
If freezing the baked cookies - place into an airtight container with sheets of baking paper between each layer and freeze for up to 3 months. The frozen cookies can be placed directly into lunch boxes and they'll be ready to eat by morning tea!
More Classic Biscuit Recipes
There's a very good reason that these old fashioned biscuit recipes have stood the test of time!
They're all simple, budget-friendly and absolutely delicious!
Here's a few more of my favourites:
- Shortbread - made from just 3 ingredients, this is the easiest melt-in-your-mouth shortbread recipe.
- Cornflake Cookies - perfect for using up any leftover Cornflakes! I like to add chocolate chips and sultanas to my cookies too.
- Yo-Yo Biscuits - a favourite at markets, bake sales and cafes, these sweet little biscuits are always a favourite.
- Condensed Milk Cookies - this recipe makes a whopping 100 cookies! Perfect for stocking up the freezer.
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Honey Biscuits
Ingredients
- 175 g butter unsalted (see notes)
- 1 cup (220g) caster sugar
- ¼ cup honey
- ¼ tsp ground cinnamon
- pinch of salt
- 1 tsp vanilla extract
- 1 egg
- 2 and ¼ cup (340g) self raising flour
Instructions
Conventional Method
- Place the chopped butter, caster sugar, honey, cinnamon, salt and vanilla extract into a microwave-safe bowl. Melt on 50% power for 3-4 minutes, stirring every 30 seconds or until the mixture is melted and smooth. Allow to cool slightly.
- Stir through the egg and self-raising flour (at this stage the mixture will be warm and sticky). Chill in the fridge for 1 hour or until firm.
- Preheat oven to 180 degrees celsius (fan-forced).
- Roll the mixture into tablespoon-sized balls. Place onto baking paper lined flat baking trays, leaving a 5cm gap between each dough ball (this will allow the cookies to spread when baked).
- Cook for 12 minutes (rotating the trays part-way through) or until lightly golden brown. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Place the chopped butter, caster sugar, honey, cinnamon, salt and vanilla extract into the Thermomix bowl. Melt for 4 minutes, 50 degrees, Speed 2 (or until the mixture is melted and smooth). Allow to cool slightly.
- Add the egg and the self-raising flour. Mix for 20 seconds, REVERSE, Speed 3 or until combined (you may need to scrape down the sides of the bowl partway through). At this stage the mixture will be warm and sticky. Chill in the fridge for 1 hour or until firm.
- Preheat oven to 180 degrees celsius (fan-forced).
- Roll the mixture into tablespoon-sized balls. Place onto baking paper lined flat baking trays, leaving a 5cm gap between each dough ball (this will allow the cookies to spread when baked).
- Cook for 12 minutes (rotating the trays part-way through) or until lightly golden brown. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- butter – I recommend using unsalted butter as you can then control the amount of salt in the biscuits by adding a pinch of salt yourself. If you do use salted butter, simply omit the extra pinch of salt in the ingredients list.
- caster sugar – also known as superfine sugar. This fine white sugar will dissolve when melted with the butter and honey resulting in beautiful, sweet cookies.
- honey – you can use any brand of honey you like. Home-brand honey works just as well as brand name honey in this recipe.
- ground cinnamon – you can buy this from the spices section of any supermarket.
- salt – adding a pinch of salt to the biscuits will perfectly balance the sweetness of the sugar and honey.
- vanilla extract – alternatively you can use vanilla essence
- self-raising flour – if you don’t have self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain (all-purpose) flour.
If freezing the baked cookies – place into an airtight container with sheets of baking paper between each layer and freeze for up to 3 months.
Shirley Teerman
Beautiful biscuits and so easy to make. I used Nativa sweetener instead of caster sugar so husband can eat as he has diabetes. Taste lovely.
Lucy
Fantastic!