Honey Snaps
A recipe that'll deliver something close to the Arnott's biscuits you remember so fondly.
Servings: 24 biscuits
Calories: 65kcal
Ingredients
- 90 grams butter
- ¼ cup honey (100 grams)
- ⅓ cup brown sugar (65 grams)
- ½ teaspoon vanilla extract
- ½ cup plain flour / all purpose flour (75 grams)
- ¼ cup semolina (50 grams)
- ¼ teaspoon baking powder
- ⅛ teaspoon ginger (ground)
- extra semolina for rolling
Instructions
- Add butter, honey, sugar and vanilla extract in a medium-sized saucepan. Stir over very low heat until the butter has melted and all ingredients are combined well. Do not allow to boil.
- Sift flour, semolina, baking powder and ginger into the melted mixture in the saucepan. Stir until combined.
- Allow mixture to stand at room temperature for 15 minutes and then place into the fridge for half an hour.
- While mixture is cooling, prepare 4 baking trays by lining with baking paper and pre-heat oven to 180 degrees celsius / 360 degrees fahrenheit (fan-forced).
- Once mixture has cooled in the fridge, scoop out heaped teaspoons of mixture (15 grams), roll into balls and coat in extra semolina. Place on baking trays, leaving plenty of room for spreading during cooking).
- Bake for 13-15 minutes or until biscuits are a rich, golden colour (as pictured).
- Allow to cool on trays for 5 minutes before transferring to a cooling rack.
Notes
Storing: Once completely cool, store biscuits in an airtight container in a cool, dry place for up to one week.
Freezing: You can also freeze these biscuits. Wrap and store in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- Keep an eye on the biscuits as they are cooking as slight differences in size and heat will have a big impact on cooking time.
- Be sure to leaving plenty of room for spreading during cooking by placing a maximum of 6 balls on a standard size baking tray.
- If you only have 2 baking trays, bake in two batches but be sure to let the trays cool between batches and place the mixture back into the fridge while the first batch is baking.
- See post for how to make Honey Snaps Caramel Tarts.
Nutrition
Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.2mg