When looking for a suitable recipe for my grand boys to use to make and bake cookies/biscuits to decorate , there was only one book to turn to…
The Big Book of Beautiful Biscuits – Ever reliable recipes
The Big Book of Beautiful Biscuits from The Australian Women’s Weekly. To me, this is the best biscuit/cookie recipe book ever. It’s not a new recipe book, in fact, I believe that it dates back to the 1980’s, but the variety of recipes is fabulous and the recipes are reliable.
Now I needed a dough that the children could use cookie cutters on, but I didn’t want just any dough. I know that Samuel loves lemon and Cooper loves honey, and there it was… Honey Lemon Biscuits.
- 60 g 2oz butter
- 1/2 cup honey
- 1 cup wholemeal self-raising flour
- 1/4 cup plain flour
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 cup unprocessed bran
- FOR THE ICING
- 2/3 cup icing sugar
- 1 tbsp lemon juice
- 1 tsp honey
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Line two baking trays with baking paper.
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Preheat oven to 180˚C
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Cream butter and honey together.
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Sift in the flours, cinnamon and ginger, returning the husks from the wholemeal flour that have remained in the sifter, to the bowl.
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Add the bran and mix all ingredients well.
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Turn the dough out onto a lightly floured surface, knead lightly until smooth.
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Wrap the dough in plastic food wrap and refrigerate for 30 minutes.
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Roll the dough out between two sheets of plastic wrap to 5mm (1/4 inch) thick.
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Cut with floured cookie cutter. (They used a fluted cookie cutter in the recipe) and place the cookies onto the prepared baking trays.
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Bake in moderate oven 8 to 10 minutes or until golden brown.
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Remove from trays to wire rack.
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Dip the tops in icing while still warm.
You can mix the dough in a stand mixer with a flat beater.
You may need to make a thicker icing if wanting to add other decorations.
