Honey Biscuits Cookies Recipes

OLD GERMAN HONEY COOKIES

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

HONEY-BUTTER BISCUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!

HONEY BISCUITS (COOKIES)

Steps:

• In a very large bowl thoroughly combine all ingredients except flour.
• Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
• Cover bowl with lid or plastic wrap and set aside overnight.
• Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
• Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.

HONEY BISCUITS

Steps:

• Beat the butter and sugar in a bowl with a wooden spoon until creamy.
• Next beat in the honey and the egg yolk.
• Add the cinnamon and flour,mix into soft dough.
• Take a teaspoon of dough and roll it into a ball.
• Then do the same to the other 29 cookies.
• Space out on a greased baking tray.
• Cook for 10 minutes at 175C.
• Clean up and wash up. DONE!!:D:)

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

HONEY COOKIES

Steps:

• Mix oil, sugar, egg, Honey, Bicarb of Soda, Salt and mixed spice in a large bowl. Mix until well combined and smooth
• Sift the flour, and gradually stir into the smooth mixture. The mix will soon combine into a smooth dough at this stage I emptied the contents onto a lightly floured surface and kneaded the dough carefully until all crumbs were gathered up
• Roll out your dough to a desired thickness, and cut out your cookies. I managed to get 25 cookies using a 78mm round cutter.
• Preheat the oven to 180C and place cookies on a baking tray lined with baking parchment. I only have a small baking tray so I had to cook the cookies in 4 and a bit batches >.< Also place the cookies with enough space between them as they will spread while baking. Bake for 10-12 mins or until golden around the edges and cracked on top.
• Transfer baking paper on top a wire rack and leave to cool. Sprinkle with caster sugar and enjoy :)
• I added coloured sprinkles into the dough for colour and a different texture which added a nice touch to them. Can add fruit to the smooth batter stage, such as banana or chocolate chips for some extra chewyness and flavor

PHOENICIAN HONEY COOKIES (BISCUITS)

Steps:

• Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.