Honey Biscuits Food

HONEY BISCUITS

Steps:

• Put the flour, baking powder, salt and soda in a mixing bowl and stir to combine. Add the butter to the flour mixture and toss with a very light hand until it looks like crumbly cornmeal. Put in the fridge for 15 minutes (this firms the butter back up).
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Mix the milk, honey and vanilla in a small bowl.
• Make a well in the middle of the flour mixture and pour in the milk mixture. With a light hand, mix just until combined. Flour a work surface and turn out the dough. Pat into a 3/4-inch-thick round or square. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with the buttermilk. Bake until golden brown, 12 to 14 minutes. Serve with butter, whipped sweet cream and berries.

HONEY BISCUITS

Steps:

• Beat the butter and sugar in a bowl with a wooden spoon until creamy.
• Next beat in the honey and the egg yolk.
• Add the cinnamon and flour,mix into soft dough.
• Take a teaspoon of dough and roll it into a ball.
• Then do the same to the other 29 cookies.
• Space out on a greased baking tray.
• Cook for 10 minutes at 175C.
• Clean up and wash up. DONE!!:D:)

CARAMELISED HONEY AND TAHINI COOKIES

Steps:

• Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty - don't worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.
• Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough. Chill for 3 hrs, or overnight.
• Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like - they should be around 45g each), and arrange on the trays spaced 5cm apart. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.
• Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to three days.