Best Honey Biscuits Cookies Recipes

Phoenician Honey Cookies (Biscuits) image

Provided by Vefa Alexiadou

Yield Makes 4045 cookies

Number Of Ingredients 14

For the Dough
butter, for greasing
1 3/4 cups (200 g / 7 oz) all-purpose (plain) flour
pinch of salt
2 tablespoons superfine (caster) sugar
1 1/2 tablespoons olive oil
1/2 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 teaspoons ammonium bicarbonate or baking soda (bicarbonate of soda)
equal quantities olive and corn oil, for deep-frying
finely chopped walnuts, for sprinkling
For the Syrup
1 1/4 cups (250 g / 9 oz) superfine (caster) sugar
1/2 cup (120 ml / 4 fl oz) honey

Steps:

Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.

Honey Biscuits (Cookies) image

Provided by auntchelle

Categories Dessert

Time 2h30m

Yield 80-100 biscuits

Number Of Ingredients 8

2 lbs honey, warmed (just under 1kg)
1 lb sugar (500gm)
4 eggs, well beaten
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
4 teaspoons bicarbonate of soda
3 7/8 lbs plain flour (approx 2kg)

Steps:

In a very large bowl thoroughly combine all ingredients except flour.
Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
Cover bowl with lid or plastic wrap and set aside overnight.
Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.