Honey Crisps

, from Issue #30.
Photography by Aaron McLean.
Honey Crisps


85 grams butter at room temperature
½ cup icing sugar, sifted
½ cup honey
2/3 cup plain flour



Preheat the oven to 160˚C. Line 2 flat baking trays with a Teflon sheet or baking paper.

Beat the butter and icing sugar until light and fluffy. Beat in the honey then the flour until well combined.

Spoon small teaspoonfuls of batter 3 cm apart on the trays and gently spread to a 2 cm circle or using a template, spread with a layer of batter and carefully lift off. Bake for 4-5 minutes, turning the tray for even browning. Cool for 3 minutes before removing to a cooling rack. Repeat until all the batter has been used. Store in an airtight container, placing baking paper between the layers.
Makes about 50 small biscuits

Cook’s tip: To make a template: trim the edges off the lid of a plastic container. Draw your desired design onto the lid and cut it out, using a scalpel or box cutter. Place the template on the baking tray and using a pastry scraper or small palette knife spread over the batter, scraping the excess batter off the template in between making each biscuit and putting it back in the bowl. It might take you a few biscuits to get the hang of it, but there is plenty of batter to experiment with.