Clarks the Honey and Maple syrup people have just launched a new clear honey and I have been sent a jar to have some fun with. A blend of British honey with some blossom and acacia honey to keep it clear, this is a great honey for the store cupboard, personally I love the bee on flower design on the label, the honey itself was great in this recipe for monster honey biscuits, monster as they are so huge.
Really tasty with a nice honey flavour these biscuits are sure to be popular with all the family and keep well in an airtight tin (not that they will last that long !). Clarks Honey has a lovely website as well with lots more serving ideas for this lovely versatile honey.
What you need
- 1/4 cup of honey
- 1 egg - free range, beaten
- 2 1/4 cups of self raising flour - sieved
- 1 cup caster sugar
- 175g butter
- 1/4 tsp ground cinnamon
- 1 tsp vanilla paste
What you do
- Melt the butter, sugar and honey in a saucepan over a low heat, until the butter is melted and the mixture is smooth.
- Remove from the heat and add the cinnamon, allow to cool.
- In a large bowl place the other ingredients and mix gently, now add the melted butter mixture and mix well until you have a stiff sticky mixture.
- Using a wet tablespoon scoop out the mixture an form balls. Place these on an oven tray, pressing down with a wet fork, remembering to allow space for the biscuits to spread.
- Bake in an oven at 180c until golden and firm to touch, normally about 12 -15 minutes.
- Allow to cool on the baking trays and store when cool in an airtight tin.
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