Honey Teeny Tiny Biscuits

Honey Teeny Tiny Biscuits

By Rebekah Walker & Jayne Tiller
0:15 To Prep
0:15 To Cook
20 Servings
Average Rating
Difficulty Easy

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

Ingredients

  • 60g Butter, soft, diced
  • 140g Honey
  • 1/2 teaspoon Vanilla Bean Paste
  • 170g Plain flour
  • 65g SR flour
  • 1/2 teaspoon bi-carb soda

Step 1

Place butter, honey, and vanilla into the 2lt Saucepan over low-med heat.

Step 2

Stir til melted.

Step 3

Remove the 2lt from the heat.

Step 4

Add remaining ingredients, and mix well. (It will be a wet, sticky dough)

Step 5

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.

Step 6

Place onto our Cookie trays and bake for 5-8mins if cut out shapes. Or 8-12 mins if in the moulds..

Step 7

Look for them to be golden, and a crunch to them.

Step 8

Do not overcook them.. Store in airtight container for up to 2 weeks-if they last that long....

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