Honey snap biscuits

These beautiful golden treats are a cinch to make, and will fill your kitchen with the delicious smell of ginger and honey. Try them with stewed rhubarb and yoghurt to balance their sweetness.


100g (between 1/3 and 1/2 cup) honey
135g (1 cup) plain flour
1/4 tsp bicarb soda
1/4 tsp ginger powder


Preheat the oven to 180°C.

Melt the butter with the honey until just dissolved. Don’t let it get too hot and make sure it’s just luke warm when you add the flour. Add the flour, bicarb and ginger powder and stir well until smooth.

Line two baking trays with paper and dot dessertspoon sized bits of biscuit mix in rows, leaving room for them to spread and not touch. I like to press them down quite a lot and make them really thin. The mix can ooze differently depending on the temperature of the dough.

Bake for 5-10 mins (it will depend on the thickness) or until well tanned but not dark. Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.

See pdf print version.