Honey Biscuits with Lemon
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5.0
3 reviews
Excellent
Honey Biscuits with Lemon
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Honey biscuits (cookies) with lemon - an easy French recipe baked in 10 minutes with a shiny glaze, crisp texture and intense in honey. Baking in the oven for another 2-3 minutes makes a darker cookie that's even more intense in honey.
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Ingredients
- 250 g (9oz/ 2 cups) Plain flour (all-purpose)
- 50 g (2oz/ ¼ cup) sugar
- 150 g (5½oz/ ¾ cup) unsalted butter cold if by hand; softened if in mixer
- 2 egg yolks
- 3 tablespoon Acacia honey (runny) or dark mountain honey (strong flavoured)
- 2 lemons, zest only unwaxed/organic
- 1 good pinch salt fleur de sel (Maldon or Celtic salt)
Honey Glaze
- 1 egg yolk
- 1 tablespoon honey
- pinch salt
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Instructions
- Measure the flour in a large bowl. Add the sugar, cold butter, lemon zest, honey and salt. Mix all together well with the tips of your fingers until the mixture resembles breadcrumbs (or sand - sable in French) then add the egg yolks.Alternatively, if you have a stand mixer, mix all the ingredients together (using softened butter) for a couple of minutes maximum until well blended together.
- Split the dough into 2, cover with cling film and chill in the fridge for 30 minutes.
- Roll out the dough with a rolling pin to about 5mm (¼ inch) thickness. Cut the dough using your favourite cookie cutters. Roll up the dough into another ball with the scraps and roll out again until finished. Place the biscuits on 1-2 baking trays covered with parchment paper or a silicone mat.
- Preheat the oven to 190°C/170°C fan/375°F/Gas 5. Mix the glaze together and brush lightly over each biscuit. Bake for 10-12 minutes (careful NO MORE than 14-15 mins, as the honey will burn)
- Leave the cookies to cool on the tray for a couple of minutes then carefully transfer them with a pie slice (they'll still be soft and fragile) to a wire tray to cool and crisp up.
Notes
- Honey Tips:
- Baking Honey Biscuits/Cookies: 10 minutes is all they need in the oven for a light golden colour. However, baking for another 2-4 minutes maximum will darken them quickly but the result is a more intense honey flavour. It's up to you how toasty you prefer them but any longer will burn cookies.
- The dough freezes well. I often prepare a whole batch and freeze half of the dough for later.
- For a more intense honey flavour, use a dark, full-flavoured honey, such as a mountain honey.
- To see if you're using genuine honey, spoon it into a small glass of water. If it doesn't dissolve, it's the real thing.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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