Honey Snap Biscuits Recipes

HONEY SNAP BISCUITS

Steps:

• Preheat the oven to moderate (180°C).
• Combine butter, honey and sugar in a small saucepan; stir over a medium heat until the butter is melted. Remove from the heat, stir in vanilla.
• Sift the flour and ginger into a bowl; stir in the butter mixture and beat with a wooden spoon until smooth.
• Drop heaped teaspoons of mixture, about 8cm apart, onto greased oven trays, about six at a time. The biscuits will spread during cooking.
• Bake in a moderate oven for about 8 minutes or until golden brown. You can cook two trays at a time in a fan-forced oven. In a conventional oven, alternate the trays' positions halfway through cooking.
• Stand biscuits on the trays for 5 minutes then transfer to a wire rack to cool. These biscuits are delicious served with ice-cream or fruit desserts.
• Suitable to freeze. Butter mixture suitable to microwave.

GOLDEN HONEY SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat.
• Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.