Honey Snaps Recipes

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GOLDEN HONEY SNAPS



Golden Honey Snaps image

An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.

Provided by Sophie

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 30m

Yield 12

Number Of Ingredients 6

½ cup butter, softened
¼ cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
½ cup white sugar

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.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 25.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 163 mg, Sugar 15.5 g

HONEY SESAME SNAPS



Honey Sesame Snaps image

This is a lovely recipe if you are just looking for something sweet and light. I used to buy these in shops then realized they would be so much nicer hot and homemade, so I devised this recipe and have been making it ever since.

Provided by HannahMLovesFood

Categories     Nuts

Time 13m

Yield 25 Small Pieces, 8 serving(s)

Number Of Ingredients 3

190 g sesame seeds
45 -50 g sugar
130 g honey

Steps:

  • Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
  • Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
  • Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
  • Allow to cool slightly, using a sharp knife, cut into pieces.
  • Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

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