This recipe for Honey Biscuits is dated January 1942 and Nana Ling has identified “Marcella” as the source of this recipe.
While this suggests it could possibly be an Italian recipe, traditional honey biscuits are common across much of Europe and throughout the world.
After some research, I couldn’t pin this recipe to a particular country. But I can tell you one thing with absolute certainty – these biscuits are exceptional!
Super simple Honey Biscuits
This Honey Biscuits recipe is beautiful in its simplicity. Unlike many of the traditional recipes I came across when researching, this one uses just one spice – cinnamon. And plenty of honey.
The biscuits are deliciously crispy and oh so sweet. Rolling them in cinnamon sugar before baking also adds a little sparkle to the final product.
Ready to get cooking?
Tips for perfect Honey Biscuits
Keep these things in mind to help you find Honey Biscuit perfection with this recipe:
Start with good quality butter that you’ve left out of the fridge for at least half an hour.
Roll balls of the biscuit mixture in cinnamon sugar and make sure they’re about the size of a walnut (roughly 3cm in diameter).
Remember to leave room for your biscuits to spread on the tray once they’re in the oven.
Enjoy with your favourite hot drink.
Nana Ling’s Honey Biscuits recipe
Keep scrolling for the tested and tweaked version.
- 115 grams butter
- 85 grams caster sugar
- 1 egg yolk
- 170 grams SR flour
- 1 teaspoon cinnamon
- pinch salt
- 60 grams honey
- extra 1 tablespoon caster sugar
- extra 1/2 teaspoon cinnamon
- Preheat oven to 170 degrees celsius (fan-forced).
- Cream butter and sugar on high speed in a stand mixer.
- Add egg yolk and beat into mixture.
- Add sifted flour and cinnamon, and salt and fold to combine.
- Warm honey so that it's runny (10-20 seconds in the microwave should work well) and add to mixture.
- Beat again until well combined.
- Place mixture into fridge for 10-15 minutes (or until it's just firm enough to roll into balls).
- Mix together additional sugar and cinnamon.
- Roll mixture into walnut-sized balls (about 3cm in diameter) and coat in sugar and cinnamon mixture.
- Space balls of mixture apart on a baking tray lined with baking paper. Remember to leave enough room for the biscuits to spread.
- Place trays in oven and bake for 15 minutes or until a light golden colour.