Such an easy recipe to mix up, and get the kids involved in.. Easy to push mix into moulds and bake. Or roll out using our non-stick rolling pin that measures the thickness for you, then cut out with cooking cutters
Place butter, honey, and vanilla into the 2lt Saucepan over low-med heat.
Stir til melted.
Remove the 2lt from the heat.
Add remaining ingredients, and mix well. (It will be a wet, sticky dough)
Then gently press dough into the Easter silicone moulds-leaving room for them to rise. Or, roll out to 2mm thick and cut out shapes.
Place onto our Cookie trays and bake for 5-8mins if cut out shapes. Or 8-12 mins if in the moulds..
Look for them to be golden, and a crunch to them.
Do not overcook them.. Store in airtight container for up to 2 weeks-if they last that long....