I’m not sure if I’ve ever mentioned it on here but I have a huge cookie cutter collection. I have a cookie cutter for almost everything, but what I was missing from my collection were a lot of basic shapes. I have a set of circle cutters, but that’s basically it. While I was looking for some new ones I found a small hexagon cutter and thought that it would be perfect for a honey biscuit!
I searched everywhere for a recipe for honey biscuits, but I couldn’t find one that was for rolling and cutting into shapes so I made my own. I modified my gingerbread recipe and they came out so cute and delicious!
Makes 60 (4.5cm) cookies at 8mm thick
Bake for 18-20 minutes at 160℃
- 130g butter (chopped/soft)
- ½ cup brown sugar
- ½ cup honey
- 1 egg yolk
- 2½ cups plain flour
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon of water (if needed)
You will also need some extra flour for when you’re rolling out your dough. You could also use baking paper and roll your dough between two sheets for less mess.
To get an even thickness use chopsticks to rest your rolling pin on while rolling out your dough. That way they will cook evenly.
- Using an electric mixer, mix the butter, brown sugar and honey until pale and creamy.
- Add egg yolk and beat until combined.
- Add flour, cinnamon and vanilla and mix until it looks like breadcrumbs (add water if needed)
- Knead until smooth and combined.
- Divide dough into two parts and roll out 1 portion at a time on a lightly floured surface and cut into shapes.
- Bake for 18-20 minutes.
- Once they are cooked, move them on a cooling rack and then enjoy!
These cookies are so delicious so if you make them I really hope you enjoy them! I can’t believe I haven’t posted a recipe on here since Easter! I will hopefully be posting more soon. We’re so close to Halloween and Christmas and that’s when I get inspired to bake and I have a few new cookie cutters for Christmas, so expect more cookies!