Bee merry

It’s Christmas time, and what better way to celebrate than by making honeycake biscuits. Read on for how to create your very own festive treats with your favourite honey from BUUKAAR WAARUUNG Boutique Apiary.

If you are dreaming of a snowy-white Christmas with all the traditional fare and festivities, these honeycake biscuits are sure to please.  The recipe for these sweet treats originated in the traditions of the wintry European festive season, but they are equally as delicious in our southern hemisphere summer at Christmas time.

Bake these easy-to-make treats ahead of time, and enjoy throughout the festive season.  They are more like a biscuit than a cake, and sometimes called honey cookies.

The texture is quite crisp if they are kept in an air-tight container in low humidity.  In warmer, humid weather, they are lovely and chewy.

Honeycake biscuits make perfect gifts, or to have ready to serve with a cuppa when guests come to visit.

Choosing BUUKAAR WAARUUNG honey for this recipe will make these delicious bikkies even more irresistible!

Makes about 48 (4 dozen) honey cakes

INGREDIENTS

¾ cup BUUKAAR WAARUUNG honey

1¼ cups firmly packed brown sugar

3½ cups plain flour

1 teaspoon bicarbonate of soda

1½ teaspoons cinnamon

1½ teaspoons ground cloves

1½ teaspoons ground ginger

1½ teaspoons ground fennel seeds

2 eggs, lightly beaten

ICING

3 cups icing sugar mixture, sifted

2 teaspoons softened butter or margarine

3 tablespoons boiling water

METHOD

Preheat oven to 200°C. Line four large baking trays with baking paper.

Place honey and brown sugar in a saucepan, and stir over a medium-low heat until sugar dissolves. Cool for 10 minutes.

Sift flour, bicarbonate of soda, cinnamon, cloves, ginger and fennel seeds into a large bowl.

Make a well in centre of flour mixture, then pour in honey mixture and egg.

Mix with a wooden spoon until a soft dough forms.

Turn dough onto a lightly floured surface and knead until smooth.

Using lightly floured hands, roll dough into walnut-sized balls.

Place on prepared trays, allowing room for spreading.

Bake for 12 minutes or until lightly golden. Cool on trays.

To make icing, mix icing sugar, butter and water in a bowl until smooth.

Top each honey cake with a teaspoonful of icing.

Set aside for 30 minutes to set.

Enjoy! 

(Recipe courtesy of Homes to Love)