Honey Biscuits

Deliciously soft and fluffy honey biscuits made from pantry staples and ready in no time!

5 from 36 votes

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Course: Cookies

Cuisine: western

Prep Time: 10

Cook Time: 12

Chilling Time: 1

Total Time: 1 22

Servings: serves

Calories: 148kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave, stove-top or Thermomix
Oven

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.

Video

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.

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