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
WEIGHT CONVERTER
Method
- Set the oven to 180°C or gas mark 4.
- 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.
- 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.
- 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.)
- To make the filling: Beat together the royal icing mix, lemon rind and juice, and glycerine, for about 5-6 mins.
- 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.
Top Tip for making Honey and spice biscuits
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Gluten free biscuit recipe with no added sugar
Our gluten free biscuit recipe uses chocolate as the sweetener making them deliicous and squidgy.
By Jessica Dady Published
-
Chocolate bar cookies
Leftover nuts and selection box chocs both get a purpose in this straightforward cookie recipe – great for the kids (big or little) in the family.
By Rose Fooks Published
-
Star cookies
Star cookies are beautiful as a gift for friends and family, or hung from the tree to add an extra touch of sparkle!
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published