Honey snap biscuits

Crisp and lightly spiced, these honey snap biscuits do exactly what their name suggests. Delicious served with a glass of milk, a cup of coffee or a scoop of ice-cream.

  • 1 hr cooking
  • Makes 45 Item
  • Print


Honey snap biscuits
  • 80 gram butter
  • 1/3 cup (115g) honey
  • 1/2 cup (100g) firmly packed brown sugar
  • 1/2 teaspoon teaspoon vanilla extract
  • 3/4 cup (110g) plain flour
  • 1/2 teaspoon ground ginger


Honey snap biscuits
  • 1
    Preheat the oven to moderate (180°C).
  • 2
    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.
  • 3
    Sift the flour and ginger into a bowl; stir in the butter mixture and beat with a wooden spoon until smooth.
  • 4
    Drop heaped teaspoons of mixture, about 8cm apart, onto greased oven trays, about six at a time. The biscuits will spread during cooking.
  • 5
    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.
  • 6
    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.
  • 7
    Suitable to freeze. Butter mixture suitable to microwave.

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