This simple Honey Biscuits recipe contain just five ingredients and are perfect for filling up your biscuit tin!
My family loves a good biscuit, and you can guarantee they will try to clean out the biscuit tin as soon as I fill it EVERY SINGLE TIME… Some of the boys favourites include my classic Anzac Biscuit, Freckle Biscuits and of course these Chocolate Chip Biscuits but they are also big fans of this simple Honey Biscuits recipe too.
This recipe will make around 36 biscuits when you use a dessert spoon to scoop up the mixture, however you can certainly make your biscuits smaller or larger if your prefer, just make sure you adjust your cooking time accordingly. Another great thing about this recipe is that you can freeze both the biscuit dough and cooked biscuits, making them a great easy lunch box snack to pull out of the freezer for the kids.
To make this Honey Biscuits recipe, you just need five everyday ingredients, and then within 40 minutes you can be sitting down to enjoy these delicious biscuits with a cup of coffee – perfect!
Tips for Making this Honey Biscuits Recipe:
- You can make this dough in advance and store covered in your fridge and freezer, bring it back to room temperature before attempting to make balls.
- The time it takes to cream your butter and sugar will be impacted by the temperature of your butter.
- These biscuits are best stored in an airtight container in a cool and dark spot for up to one week.
- These Biscuits are also freezer friendly.
For more easy snack recipes, check out our Snacks eBook – also available in a Thermomix edition or our ThermoBliss Lunch Box Recipes Book! You can shop the entire range of print, ebooks and lunch box accessories here.
Honey Biscuits Recipe
Ingredients
- 200 grams butter softened
- 1 cup raw sugar
- 2 tbsp honey
- 1 egg yolk
- 2 cups self raising flour
Instructions
- Pre-heat your oven to 180 degrees and line two trays with baking paper.
- Place the softened butter and sugar into the bowl of an electric mixer and beat for 3 - 4 minutes or until pale and creamy.
- Add the honey, egg yolk and self raising flour and mix until a dough forms.
- Use a dessert spoon to scoop up the mixture and shape into a small ball with your hands. Place onto the baking tray and repeat until all of the mixture has been used.
- Gently press on the top of the biscuits with the back of a fork to slightly flatten before placing into your pre-heated oven and baking for 12 - 15 minutes or until they begin to turn golden.
- Carefully remove from the oven and allow the biscuits to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
These Biscuits are also freezer friendly.
Thermomix Honey Biscuits Recipe
Equipment
- Thermomix
Ingredients
- 200 grams butter softened
- 220 grams raw sugar
- 2 tbsp honey
- 1 egg yolk
- 300 grams self raising flour
Instructions
- Pre-heat your oven to 180 degrees and line two trays with baking paper.
- Place the softened butter and sugar into your Thermomix bowl and mix for 20 seconds, speed 2. Scrape down the sides of your Thermomix bowl and mix for a further 20 seconds, speed 3 or until pale and creamy.
- Add the honey, egg yolk and self raising flour and mix for 10 seconds on speed 4. Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds, speed 4 to combine.
- Use a dessert spoon to scoop up the mixture and shape into a small ball with your hands. Place onto the baking tray and repeat until all of the mixture has been used.
- Gently press on the top of the biscuits with the back of a fork to slightly flatten before placing into your pre-heated oven and baking for 12 - 15 minutes or until they begin to turn golden.
- Carefully remove from the oven and allow the biscuits to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
These Biscuits are also freezer friendly.
Enjoy!!
abeer says
Very good
Winnie. says
Love it
Lauren Matheson says
Thank you 🙂
Nics says
This was my first time making cookies, and they turned out delicious! Thank you for this recipe