I don’t know if you’ve noticed, but I’m really old-school when it comes to recipes. I like the granny recipes like these honey biscuits more than anything. Recipes that have been made hundreds of thousands of times over the years by thousands of people. The kind of recipes you know are really going to satisfy.
Exhibits A through C:
It would appear that my old-fashioned recipes are very often biscuit recipes. I’m here for that!
Now, I do modify older recipes sometimes. Sorry, grandmas, but I’m all about making healthy choices where we can.
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I might swap plain flour for wholemeal and I always kick out excess unrefined sugar. Of course, with a recipe called ‘honey biscuits’ you know you’re getting a treat, not a meal replacement. I actually struggled to make these healthier, so in the end, I just went with the old-timer recipe as it came.
These honey biscuits are light and melty and full of buttery goodness. The honey is fragrantly subtle and gives the biscuits a tiny bit of stickiness. Otherwise, they’d be very close to a shortbread.
Give these a go for your next afternoon tea break. They are sensational with a cup of Earl Grey or a herbal Cinnamon, but go with your favourite.
Another old-timer classic: Ginger biscuits
Makes around 20
Takes 10 minutes
Bakes 10 minutes
• 100g butter
• 100g good-quality honey
• 1 cup plain flour
• ¼ tsp bicarbonate of soda
• ¼ tsp ginger powder
Preheat fan-forced oven to 180ºC and line two baking trays with baking paper.
In a larger saucepan, gently melt the butter and honey together until just dissolved. Allow to cool to lukewarm.
Add the flour, bicarb and ginger to the honey mixture and mix well until smooth.
Use a dessertspoon to put rows of the biscuit mix on the baking trays and press down well. The biscuits will spread, so make sure you leave plenty of room between each biscuit.
Put an almond (or choc bit, or nothing) in the centre of each biscuit. Bake for around 5-10 minutes or until just starting to turn golden.
Cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.
Will store in an airtight container on the bench for a couple of days. Recipe not suitable for freezing.
What’s your favourite old-school classic?