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We borrowed a beautiful book from the library titled Honey Biscuits, written by Meredith Hooper, illustrated by Alison Bartlett. Meredith weaves a beautiful tale of all the ingredients that go into making honey biscuits, and explains their origin.
A cow in a field eating fresh green grass, munch dribble munch, all day long. "A cow?" said Ben. "And grass! For honey biscuits?" "Oh yes!" said Gran. "The cow turns the grass into creamy milk." " Shake the milk round and round and it turns into smooth yellow butter."....
And so the story goes, explaining each ingredient. So wonderful to teach our children to see the ingredients, that we have in our fridge and cupboard, for what they truly are.
The recipe for honey biscuits is at the end of the book and of course we had to make them. Utterly delicious, so pleased we doubled the recipe.
Honey Biscuits
120 grams butter
120 grams sugar
1 large tablespoon of honey
1 egg yolk
1 tspn cinnamon
180 grams self raising flour
(extra cinnamon and sugar for rolling biscuits in)
- Preheat oven to 175 degrees Celsius
- Beat butter and sugar until creamy
- Beat in honey (we added a little extra - yummy Red Gum Honey), then egg yolk
- Add cinnamon and flour and mix to a soft dough. if dough is sticky add a little extra flour (we did).
- Shape dough into balls - about 1tspn dough per ball
- Roll balls in cinnamon sugar
- Put on baking tray (use greased tray or greaseproof paper or baking sheet)
- Bake for around 15 mins until turning golden brown
- Take out allow to cool slightly (biscuits harden as they cool)
- Place on rack to cool
Try and stop at just one. Makes about 30 biscuits.