Search

Honey and spice biscuits

(6 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Honey creams
Honey creams
  • Makes: 30 - 35

Woman's Weekly recipe These crunchy, buttery biscuits with a cool iced-filling are easy to make and look so impressive.

Ingredients

  • 60g (2oz) butter
  • 3 level tbsp honey
  • 250g (8oz) plain flour
  • ½ level tsp bicarbonate of soda
  • 1 level tsp mixed spice
  • 60g (2oz) caster sugar
  • 1 medium egg, beaten

For the filling:

  • 250g (8oz) royal icing mix
  • Grated rind of 1 lemon and 2-3 tbsp lemon juice
  • 2 teaspoons glycerine

Woman's Weekly cookery editor Sue McMahon says: We used Tate & Lyle Royal Icing Sugar, which is available from Waitrose, the website Ocado, and most Sainsbury’s.

Method

  1. Set the oven to 180°C or gas mark 4.
  2. Melt the butter and honey in a pan. Sift together flour, bicarbonate of soda and mixed spice, and add to warmed mixture. Stir in the sugar and egg and mix well.
  3. Knead mixture lightly until it's no longer sticky. Roll out thinly on a floured surface and cut out flower shapes, using the cutter, and pattern the surface with the prongs of a fork.
  4. Place on to buttered baking sheets and bake just above the centre of the oven for 12-15 mins. Cool slightly before transferring them to wire racks. (The biscuits firm up as they cool.)
  5. To make the filling: Beat together the royal icing mix, lemon rind and juice, and glycerine, for about 5-6 mins.
  6. Spoon one teaspoon of filling on to a biscuit and spread out to the edges. Place another biscuit on top. Repeat for the remaining biscuits. Leave to set.

Storage notes: Not suitable for freezing, but will keep well for up to 4-5 days in an airtight container.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 80(kcal)
  • Fat 2.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(6 ratings)

Your comments

Simon

Hi agree to some degree with cook. I put the dough in the fridge for about an hour. They were easy enough to rool on afloured board [brush of flour before baking] They were OK but not nearly enough spice!

Cook

I won't be bothering with these again, the mixture was impossible to deal with - too sticky to knead or even dollop onto a baking sheet. I have cakes instead of flat biscuits and had to eat half the raw mixture off my fingers, bowl and numerous utensils. Tastes nice though! All I want is a simple EASY biscuit recipe - I don't think one exists!

comments powered by Disqus

FREE Newsletter