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    Home » Recipes » Cookies » Honey Biscuits

    Honey Biscuits

    Published: Feb 8, 2021 · Modified: Mar 23, 2021 by Lucy · This post may contain affiliate links · 6 Comments

    Jump to Recipe
    A stack of honey biscuits on a white plate.

    Old fashioned soft and fluffy cinnamon and honey biscuits that are a family favourite recipe, perfect for lunchboxes and made entirely from pantry staples!

    A stack of honey biscuits on a white plate.

    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!

    A close up photo of a stack of honey and cinnamon cookies.

    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!
    A white cake stand filled with golden honey cookies.
    A close up of golden round cookies on a white plate.

    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.
    All the ingredients for honey cookies in individual bowls.

    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).

    Honey, butter and sugar in a white mixing bowl.
    Melted butter, honey and sugar in a mixing bowl.

    Mix

    Add the egg and self-raising flour and mix through with a spoon until well combined.

    Flour added to mixture in a white bowl.

    Once mixed, chill in the fridge for 1 hour to allow the dough to firm up.

    Honey cookie mixture in a white bowl.

    Once chilled, roll the mixture into round balls.

    Balls of cookie dough mixture on baking paper on a flat baking tray.

    Recipe Tips & FAQ

    What equipment do I need to make this recipe?

    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.

    Are these biscuits or cookies?

    In Australia we use the terms cookies and biscuits interchangeably. This recipe is what is known as cookies in the US.

    Do I need to chill the dough?

    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).

    Do I need to sift the self-raising flour?

    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.

    Do I flatten the biscuits before baking?

    No! Simply roll the dough into balls and bake! The balls will slowly flatten and spread as they bake.

    How will I know when the honey biscuits are baked?

    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.

    How long will the biscuits last?

    You can store the honey biscuits in an airtight container for up to 1 week.

    Can I freeze the biscuits?

    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!

    A white cake stand with honey cookies and one broken in half.

    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.
    A golden light cookie broken in half.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A stack of honey biscuits on a white plate.

    Honey Biscuits

    Deliciously soft and fluffy honey biscuits made from pantry staples and ready in no time!
    5 from 9 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: western
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 22 minutes
    Servings: 30 serves
    Calories: 148kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES & TIPS
    Ingredients Info:
    • 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.
    More Recipe Tips:
    Chilling the dough - this is an essential step! 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).
    Baking - the biscuits are ready when they are a light golden colour. Note: the biscuits will still be soft when you remove them from the oven, but will firm slightly on cooling.
    Storing - store the honey biscuits in an airtight container for up to 1 week.
    Freezing - 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.

    Nutrition

    Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 154IU | Calcium: 5mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Reader Interactions

    Comments

    1. Grace

      February 04, 2022 at 4:28 am

      5 stars
      How many biscuits do they make?

      Reply
      • Lucy

        February 04, 2022 at 7:44 am

        Approximately 30 🙂

        Reply
    2. Kari

      May 16, 2021 at 8:44 pm

      5 stars
      Loved this!! I made it with cake flour but it still turned out great. This was exactly the type of cookie I was looking for, crispy, light, and soft. It’s weird but I thought it really tasted like milk tea! Great recipe!

      Reply
      • Lucy

        May 17, 2021 at 8:38 am

        That's fantastic! I'm absolutely thrilled you liked it!

        Reply
    3. Shirley Teerman

      February 15, 2021 at 3:59 pm

      5 stars
      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.

      Reply
      • Lucy

        February 16, 2021 at 8:16 am

        Fantastic!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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