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Sarah L Samuels

Lemon & Honey Biscuits

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:

  1. 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.

  2. In the bowl of a stand mixer place all the dry ingredients, mixed peel and lemon zest.

  3. Mix the dry ingredients together.

  4. Add the cooled honey mixture and mix until you have a smooth dough.

  5. Take the dough out of the bowl and wrap in cling film. Place in the fridge for about 1 hour to firm up.

  6. Pre-heat the oven to 180°C (160°C fan) Gas mark 4 and line two baking sheets with baking parchment.

  7. Take the dough out of the fridge and onto a lightly floured surface. Roll the dough out to about 1/2cm thickness.

  8. Using a round 6cm cutter cut out 18 cookies and place on the prepared baking sheets.

  9. Place in the oven for 18 minutes.

  10. Place a cooling rack over some kitchen roll for later.

  11. Put the icing sugar into a small bowl and add enough lemon juice to make a smooth, runny paste.

  12. Take the cookies out of the oven and place on the cooling rack straight away using a small spatula.

  13. 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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