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 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
Line two baking trays with baking paper.
Preheat oven to 180˚C
Cream butter and honey together.
Sift in the flours, cinnamon and ginger, returning the husks from the wholemeal flour that have remained in the sifter, to the bowl.
Add the bran and mix all ingredients well.
Turn the dough out onto a lightly floured surface, knead lightly until smooth.
Wrap the dough in plastic food wrap and refrigerate for 30 minutes.
Roll the dough out between two sheets of plastic wrap to 5mm (1/4 inch) thick.
Cut with floured cookie cutter. (They used a fluted cookie cutter in the recipe) and place the cookies onto the prepared baking trays.
Bake in moderate oven 8 to 10 minutes or until golden brown.
Remove from trays to wire rack.
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.