Honeybread biscuits
By Sarah Cook
Serve these decorative cookies alongside fruit and cream desserts, or package in cellophane and include in a gift hamper
- Prep:1 hrs
Cook:12 mins
in batches - Easy
Nutrition per serving
- kcal 0
- fat 0g
- saturates 0g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 0g
- salt 0g
Ingredients
- 300g plain flour
- 100g diced butter
- 1 tbsp mixed spice
- 2 tsp ground ginger
- 100g light soft brown sugar
- 1 large egg
- 100g clear honey
Tip
Bee-shaped cuttersBuy bee-shaped cutters from cakescookiesandcraftsshop.co.uk or amazon.co.uk.
Method
Put flour, butter, mixed spice, ginger, sugar, egg and honey in a food processor. Whizz to a smooth dough.
Roll out on a lightly flour-dusted surface to £1 coin thickness, then stamp out shapes. Bake on trays at 200C/180C fan/ gas 6 for 10-12 mins until crisp and golden brown.
After baking, brush the wings with a little runny icing, then dip into granulated or caster sugar to coat. Add stripes with small writing icing pens - you can buy packs in the supermarket with both black and yellow tubes.