My eldest son loves honey and I am always looking at different bakes for him when we visit him or when he comes home from University. So I decided on some biscuits this time as a homemade treat!
These biscuits are made with classic flavours of lemon & honey and are soft and chewy with a lemon glaze and delicious with a cuppa any time of the day.
I added lemon zest to the cookie and some citrus peel as I love the different texture it gives to the cookies and a nice citrus flavour. The lemon icing is also a lovely addition and finishes off the biscuits perfectly.
Place the honey and butter in a small pan and stir on a low heat until all the butter has melted.
Set aside to cool.
In the bowl of a stand mixer place all the dry ingredients, mixed peel and lemon zest.
Mix the dry ingredients together, then add the cooled honey mixture and mix until you have a smooth dough.
Take the dough out of the bowl and wrap in cling film. Place in the fridge for about 1 hour to firm up.
Pre-heat the oven to 180°C (160°C fan) Gas mark 4 and line two baking sheets with baking parchment.
Take the dough out of the fridge and onto a lightly floured surface. Roll the dough out to about 1/2cm thickness.
Using a round 6cm cutter cut out 18 cookies and place on the prepared baking sheets.
Place in the oven for 18 minutes.
Place a cooling rack over some kitchen roll for later.
Put the icing sugar into a small bowl and add enough lemon juice to make a smooth, runny paste.
Take the cookies out of the oven and place on the cooling rack straight away using a small spatula.
Brush the icing over each cookie and leave to cool.
The icing will set like a translucent glaze.
Lemon & Honey Biscuits
Sarah's servings: 18
Sarah's skill: Easy
Baking time: 18 minutes
Ingredients:
200g honey
80g unsalted butter
225g plain flour
100g ground almonds
½ tsp bicarbonate of soda
1 tsp baking powder
30g chopped mixed peel
1 lemon, zested
Icing
100g icing sugar, sieved
4-5 tsp lemon juice
Method:
Place the honey and butter in a small pan and stir on a low heat until all the butter has melted. Set aside to cool.
In the bowl of a stand mixer place all the dry ingredients, mixed peel and lemon zest.
Mix the dry ingredients together.
Add the cooled honey mixture and mix until you have a smooth dough.
Take the dough out of the bowl and wrap in cling film. Place in the fridge for about 1 hour to firm up.
Pre-heat the oven to 180°C (160°C fan) Gas mark 4 and line two baking sheets with baking parchment.
Take the dough out of the fridge and onto a lightly floured surface. Roll the dough out to about 1/2cm thickness.
Using a round 6cm cutter cut out 18 cookies and place on the prepared baking sheets.
Place in the oven for 18 minutes.
Place a cooling rack over some kitchen roll for later.
Put the icing sugar into a small bowl and add enough lemon juice to make a smooth, runny paste.
Take the cookies out of the oven and place on the cooling rack straight away using a small spatula.
Brush the Icing over each cookie and leave to cool. The icing will set like a translucent glaze.
Equipment Used
Sarah's extra slice.....
You could use orange instead of the lemon if you prefer.
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