Honey Tree Bark Biscuits Food

HONEY "TREE BARK" BISCUITS

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
• Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.)
• Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
• Transfer dough in parchment to pan and remove top sheet.
• Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
• Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
• Reduce oven temperature to 300°F.
• Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
• Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
• Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.

HONEY OAT BISCUITS

Steps:

• Cream butter, sugar and honey until pale.
• Sift flour, baking powder and cinnamon together. Add sifted ingredients and rolled oats to creamed mixture, stirring well.
• Roll tablespoonsful of mixture into balls.
• Place on greased oven tray and flatten with a floured fork.
• Bake at 180C for 15 minutes or until golden.
• Transfer to a rack to cool.

CHURCH'S HONEY BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl.
• Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal.
• Pour milk into flour mixture and mix well.
• On a slightly floured surface, knead the dough about 12-15 times.
• Make dough into balls (about 2 inches) and place on baking sheet.
• Brush Dough balls with some of the melted butter.
• Bake 10-12 minutes or until golden.
• Meanwhile Bring the remainder of the butter, and all of the honey to a boil in a sauce pan, then set the honey butter aside.
• When biscuits are done remove from the oven and immediately brush each biscuit with honey butter.

HONEY AND FIG BISCUITS (NATIVE AUSTRALIAN)

Steps:

• Pre heat oven to 180°. Grease baking trays.
• Cream butter and sugar together until pale and fluffy.
• Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey. Mix well.
• Sift in flour and baking powder together then add milk.
• Fold in figs and coconut.
• Drop spoonfuls into the tray, allowing room to spread.
• Bake for 10 minutes. Remove from oven and allow to cool on tray.

HONEY "TREE BARK" BISCUITS

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
• Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.).
• Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
• Transfer dough in parchment to pan and remove top sheet.
• Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
• Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
• Reduce oven temperature to 300°F.
• Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
• Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
• Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.
• Cooks' note: Biscuits improve in flavor if baked 3 days ahead and will keep in an airtight container 1 week.