Honey Snaps

Name: Honey Snaps
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 24 biscuits
Ingredients: 90 grams butter; ¼ cup honey; ⅓ cup brown sugar; ½ teaspoon vanilla extract; ½ cup plain flour / all purpose flour; ¼ cup semolina; ¼ teaspoon baking powder; ⅛ teaspoon ginger (ground); extra semolina for rolling

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Cooling time
45 mins
Total Time
1 hr 15 mins
Servings
24 biscuits
Calories
65 kcal
Course
Dessert, Snacks
Cuisine
Australian

Honey Snaps

Jeremy Davis

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A recipe that'll deliver something close to the Arnott's biscuits you remember so fondly.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 65kcal (3%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 8mg (3%) Sodium 25mg (1%) Potassium 17mg (0%) Fiber 0.1g (0%) Sugar 6g (12%) Vitamin A 94IU (2%) Vitamin C 0.02mg (0%) Calcium 6mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 24biscuits

Amount Per Serving

Calories 65 kcal

% Daily Value*

Calories	65kcal	3%
Carbohydrates	9g	3%
Protein	1g	2%
Fat	3g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	8mg	3%
Sodium	25mg	1%
Potassium	17mg	0%
Fiber	0.1g	0%
Sugar	6g	12%
Vitamin A	94IU	2%
Vitamin C	0.02mg	0%
Calcium	6mg	1%
Iron	0.2mg	1%