Golden Honey Biscuits

Spiced With Cinnamon

Golden Honey Biscuits myfavouritepastime.com_6382We have continued to have great weather so I have nothing to complain about. Do you realise human beings always have something to talk about. If the weather is good we talk about it, if it’s bad we complain about it. If we order a good dessert we complain about the calories.

Featured Golden Honey Biscuits myfavouritepastime.com_6355_2Did you ever read the book, The Secret by Rhonda Byrne? If you did, then you must know about the gratitude stone (rock)(A small stone, you carry around in your pocket or purse, and each time you reach into your pocket or purse and touch it, it triggers a thought of gratitude, and reminds you to be grateful for something in your life: your job, family, health, friends, good weather etc). I used to walk around with a gratitude stone, but somewhere along the way, I lost it and forgot about it. I think it’s time for me to get another gratitude stone.

Golden Honey Biscuits myfavouritepastime.com_6369Today I want to share a simple recipe for Honey Biscuits. If you’re from North America, substitute the word biscuit with cookie then we’ll all be on the same page (a friend of mine called them Bis-cookies). I enjoyed eating these Honey Bis-cookies. They are slightly chewy with a tinge of honey. We carried them to the beach, on Lake Erie and the bees hovered around our tent for hours!

  • Ingredients
  • 125g (½ cup, 4½oz) butter or margarine
  • 125g (4½oz) soft brown sugar
  • 1 small egg (please make sure it’s small)
  • ½ teaspoon vanilla essence (extract)
  • 30ml (2 tablespoons) clear honey
  • 225g (9oz, 1¾ cup) all-purpose (plain) flour
  • ½ teaspoon baking powder
  • ½-1 teaspoon ground cinnamon

Golden Honey Biscuits myfavouritepastime.com_6404Please always remember to assemble all ingredients before you start

Golden Honey Biscuits myfavouritepastime.com_6409Sift the flour, baking powder and cinnamon.

Golden Honey Biscuits myfavouritepastime.com_6411Beat butter, sugar and vanilla

Golden Honey Biscuits myfavouritepastime.com_6415until light and fluffy.

Golden Honey Biscuits myfavouritepastime.com_6418Beat in egg until combined

Golden Honey Biscuits myfavouritepastime.com_6420then beat in honey.

Golden Honey Biscuits myfavouritepastime.com_6423Fold in sifted flour until just combined

Golden Honey Biscuits myfavouritepastime.com_6426This is what the final mixture looks like.  (if the mixture is a bit sticky, pop in the fridge for 30 minutes)

Golden Honey Biscuits myfavouritepastime.com_6428Place heaped teaspoons of the mixture onto prepared baking sheets (trays), about 4cm apart.

Golden Honey Biscuits myfavouritepastime.com_6429Press the top with a fork to make a light indentation.

Golden Honey Biscuits myfavouritepastime.com_6431Bake 15-20 minutes or until golden. Cool for 2 minutes, then transfer onto a cooling rack. (I baked the biscuits (cookies) at 350°F (180°C) for 19 minutes.)

Golden Honey Biscuits myfavouritepastime.com_6363Serve with tea of coffee

Golden Honey Biscuits myfavouritepastime.com_6378I served mine with some coffee

Golden Honey Biscuits myfavouritepastime.com_6352They tasted very nice. I hope you enjoy them.

Golden Honey Biscuits

Original recipe from The Complete Step-by-Step Cakes & Desserts, Gina Steer (ed.)  

Preparation time: 30 minutes; Baking time: 15-20 minutes Makes: 30-35, depending on size

Ingredients

  • 125g (½ cup, 4½oz) butter or margarine
  • 125g (4½oz) soft brown sugar
  • 1 small egg (please make sure it’s small)
  • ½ teaspoon vanilla essence (extract)
  • 30ml (2 tablespoons) clear honey
  • 225g (9oz, 1¾ cup) all-purpose (plain) flour
  • ½ teaspoon baking powder
  • ½-1 teaspoon ground cinnamon

Ingredients

  1. Preheat oven to 350°F (180°C). Grease or line two baking sheets (trays) with parchment paper. Sift the flour, baking powder and cinnamon.
  2. Beat butter, sugar and vanilla until light and fluffy. Beat in egg until combined then beat in honey.
  3. Fold in sifted flour until just combined
  4. Place heaped teaspoons of the mixture onto prepared baking sheets (trays), about 4cm apart. Press the top with a fork to make a light indentation. (if the mixture is a bit sticky, pop in the fridge for 30 minutes)
  5. Bake 15-20 minutes or until golden. Cool for 2 minutes, then transfer onto a cooling rack.
  6. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
  7. Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the biscuits at 350°F (180°C) for 19 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale

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60 thoughts on “Golden Honey Biscuits

    1. They tasted very nice. I loved eating them. Gobbled them all in one day. Thanks so much for your compliments and have a fantastic weekend!

    1. You should read it. I still have my copy and CD. When it first came out everybody wanted to read it, so I had to buy a copy. I have read mine several times and I still read it especially when I feel I need to change certain habits in my life. Thanks for visiting me. I wish you a pleasant day.

      1. Hi Liz, it has been a long time! All is well here and I hope you’ve had a great long weekend. I’ve spent this evening pinning you like mad lol. I only have time to read blogs when I get into bed at night, however, the ipad WP app was a mess for a while there and I got way behind. Just catching up. Great to see you!

        1. Thank you for pinning me like mad. I really appreciate. I joined Pinterest a little while ago but haven’t really pinned anything yet. I need to take one day off and organize my wall. We had a great weekend. I better go to bed. I see it’s now 2.37 am. Goodnight and have a lovely week!

  1. These cookies do sound good. A bit of cinnamon in a chewy cookie would make a perfect treat, in my book. Love the idea of a gratitude stone. We sometimes get so caught up in our lives that we fail to take a moment to realize just how good we have it. Thanks for passing along both, the recipe and idea. 🙂

    1. Hi John,
      I am so happy to see you.The cookies were eaten in a matter of hours. I agree with you on gratitude. It’s always good to be grateful for what we already have and the good things that transpire in our lives. Bear hugs to Max…

  2. Orange blossom honey, lavender honey… hazelnut honey… I kid you not… in Germany, my brother took me to ‘honey tasting’ farm. I say tens of varieties of honey… bought more than 6 different kinds of honey for breakfast table. Your cookies are beautiful to the eyes and to the palate. 😀

    1. My curiosity about honey has been raised to a high level because of all these nice sounding varieties of honey people keep on talking about. I am going to go on a honey tasting spree and I shall give all of you a feedback when I am done. Thanks for enlightening me and for the many likes you’ve have been giving me on Facebook.

  3. They look really simple, and the baking time is quite short…which is great with the temperature outside !! I would taste them with orange blossom honey (my favorite one !) Thank you for sharing, Liz !

  4. I really enjoyed this post! You reminded me; on days I make desserts my siblings like they sigh in that resigned way and tell me I’m evil. It’s an interesting complaint!

    1. Hi Sugarme,
      You see instead of giving you big hugs and commending for the great work done, they are just thinking of “evil”. If I were there, I would just eat and call you an Angel. Thanks for sharing!

    1. Hi Rhonda,
      You share a name with the author of the secret, I just realized that (how lovely). Sometimes we forget to be grateful, especially when good things are happening in our lives. Wish you a very pleasant day!

        1. Thank you. I know I can always rely on you. Have a pleasant day!
          “True lavender honey is produced from bees that have collected exclusively from lavender flowers” (I got this from the site incase anybody else wonders like me).

  5. You say “clear” honey… is that clover? or ??? We have a variety of local types. What kind did you use?

    1. I didn’t have the clear honey (I had just run out), so I just used what I could lay my hands on.
      Normally, I use Billy Bee Honey, the white one. If you have any queries, please do not hesitate! Thanks.

  6. These look like a yummy cookie! I love cinnamon and this would be a great treat. I might even let the kids “help” bake them! Enjoy your long weekend…..we suffer a regular Monday as my husband already left for work at 6 this morning….. At least I have the gym in a couple hours, yoga, a long hot shower…most importantly 2 hours of no kids!

    1. Enjoy your two hours. It’s always so great to take a break from kids and just relax. Mine are big, If I want to relax I just tell them to go outside and play with their friends or occasionally, they hang out with their friend too. Have a fantastic week!

  7. I read the book and had a stone as well, turns out it was a kidney stone, oh that’s not what you were talking about! LOL. But yes, it’s a philosophy we all should practice. I truly believe we attract what we want and what we believe in. Good or bad! Cookies look delicious. In the world of the law of attraction, I think I am attracting too many calories! Seriously though, the recipe sounds wonderful. Anything with cinnamon and honey must be good. We used to keep bees many years ago and I used honey in place of sugar whenever possible. I still like tea with honey. Happy Monday, time is slipping by so quickly it will soon be time for back to school and all the parents will be singing that song…..”It’s the most wonderful time of the year”!

    1. You continue to amaze me. Now you are telling me you used to keep bees and even produced your own honey? I love tea with honey too, honey on pancakes, honey on scones and I also just occasionally eat honey, like Winnie the Pooh.
      I love it when children go back to school. I can selfishly put my feet up and take a cup of coffee without interruption and without becoming Judge Judy. It’s definitely, “the most wonderful time of the year”!

      1. We had a dozen hives. We had the bases attached to the top of a big old trailer and we would tow them up the mountains in late spring, once the snow had melted, and although there were a lot of wildflowers, the honey was mainly from the flowering plant called Fireweed. Areas that had been logged off and or burned always produced fireweed, a pretty flower and loaded with nectar and pollen which the bees would collect. Sadly, domesticated bees are on the wane with all the herbicides, pesticides and diseases prevalent in bee populations today – they have been decimated by some sort of “mite” as well. We had to erect a battery operated electric fence around the wagon to keep marauding bears and other sweet loving critters away. Obviously it worked, we never had any problems with the wildlife. I chuckled to myself visualizing you sitting in a chair with your feet up and a meat mallet in your hand taking on the persona of Judge Judy! 😀

        1. Wow that was a lot of hives. I remember seeing a documentary on bees and their waning populations. It felt so sad because they are needed for pollination. Some plants like the squashes absolutely rely on bees for pollination. In future we might do more of hand pollination which can be expensive.
          Were you selling the honey?-you seemed to have gone through a lot of trouble to keep the hives. Ha ha, your visualization of judge Judy is precise and correct. Thanks, Sandy, enjoy whatever is left of today!

    1. LOL you’ve cracked me up, absolutely, and made my evening. I had to laugh for about five minutes before I could reply to this message.
      Gratitude Stone: I’m so grateful that I have a humorous friend called Jessie.
      Thank you so much and wish you a wonderful week. Tomorrow is still a weekend in Canada.

      1. If you are here in Seoul, you could understand how seriously grateful I am. haha.^_^ Another gratitude stone: I’m so grateful that my summer vacation begins this Wednesday. Your introduction of gratitude stone made me feel so good today. Thanks!

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