Honey biscuits

A carefully applied cookie cutter will ensure these dainty pink and white themed honey biscuits are perfectly symmetrical. Enjoy them with your afternoon cuppa.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 26
  • Print


Honey biscuits
  • 125 gram butter, chopped, at room temperature
  • 3/4 cup caster sugar
  • 1 egg yolk
  • 2 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 cup honey, warmed
  • 1 egg white
  • 1 1/4 cup pure icing sugar, sifted
  • 20 gram butter, melted
  • few drops pink food colouring


Honey biscuits
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line 4 oven trays with baking paper.
  • 2
    In a small bowl, using an electric mixer, beat butter and sugar together until light and creamy. Add egg yolk, beating well to combine.
  • 3
    Sift flour and soda together. Fold into creamed mixture with honey, mixing well. Cover and chill, 30 minutes.
  • 4
    Knead mixture gently on a lightly floured surface. Roll out between 2 sheets of baking paper until 5mm thick.
  • 5
    Using a 4.5cm cutter, cut rounds from dough. Arrange on prepared trays. Bake, 10-12 minutes, until firm to touch. Allow to cool on trays.
  • 6
    Meanwhile, prepare filling by beating egg white with a wooden spoon until frothy. Add icing sugar one spoonful at a time, beating well after each addition. Add butter, stirring until combined. Spoon half the icing into a small bowl and add a few drops of pink colouring. Mix well.
  • 7
    Make sandwiches with the biscuits, with the icing in the middle, half the biscuits with pink icing and half with plain white. Set aside until filling is firm.

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