Recipes

Honey biscuits to sweeten Rosh Hashanah

These cute cookies from the Monday Morning Cooking Club are super simple to make

August 28, 2014 11:30
28082014 honey biscuits image

Byruth breckler, Ruth Breckler

1 min read

Cook: 1- 12 minutes

Serves: 30 (approx)

Method

  • Cream the butter and sugar until pale and creamy.
  • Warm the honey gently in a saucepan or in the microwave until lukewarm, then add to the butter mixture. Add the egg and mix well.
  • Sift together the flour, bicarbonate of soda, cinnamon and cloves. Beat into the butter mixture until a soft dough forms.
  • Shape the dough into a ball and cover with plastic wrap. Rest it in the freezer for 1 hour or the fridge for 2–3 hours.
  • Preheat the oven to 180°C. Line two baking trays.
  • Roll out the dough on a lightly floured benchtop to about 5 mm thick, then cut out shapes with a biscuit cutter and place on the prepared trays, well spaced to allow for spreading.
  • Brush with the egg white and bake for 10–12 minutes, or until golden brown. Cool on the baking trays.

Ingredients

60g unsalted butter, at room temperature
170g caster sugar
170g honey
1 egg
420g plain flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon
Pinch of ground cloves
1 egg white, lightly whisked, for glazing