These gluten free honey biscuits are spiced with cinnamon, cloves and a little nutmeg - they are the perfect accompaniment to an afternoon cuppa. They make the perfect gluten free base for icing a pretty biscuit too!
Sweet, as the name suggests and delicious, these gluten free honey biscuits are a throw-back to my childhood. My grandma used to make them, and as you might remember from our sponge cake post, she is a fabulous yeast cook.
- 16 large biscuits
- Preparation time
- 60 minutes
- Cooking time
- 10 minutes
- 225g sugar
- 225g honey
- 1/4 cup of water
- 25g butter
- 1 egg
- 1 tsp bi-carb soda
- 1 tsp cinnamon, powder
- 1/8 tsp cloves, powder
- 1/8 tsp nutmeg, powder
- 1/3 cup flaxseed meal
- 3 1/2 cups plain gluten free flour
- additional flour, for kneading and rolling
- Place sugar, honey, water and butter in a saucepan and bring it to the boil, keep it at the boil for ten minutes.
- Pour into a large mixing bowl and set aside to cool to at least room temperature.
- When cool enough add the bi-carb soda, egg, spices, flax seed and 1 cup of flour and stir, when all the flour is mixed in add another cup. Continue this until the flour is all used.
- Flour a clean surface and knead the dough into a ball, if it is still sticky add more flour.
- On a liberally floured surface, take one quarter of the dough and roll it flat, to about 5mm thick, use a cookie cutter to cut your required shapes out.
- Place 4-5 large biscuits on a greased or lined baking tray at a time, they will expand and rise a fair bit.
- Bake each tray in a moderate oven for 10 minutes or until golden brown.
The best part about these gluten free honey biscuits is they last for a long time, and without all the preservatives are much better than any store bought biscuit. Just pop them in an airtight container with a scrap of bread to absorb any moisture.
We iced these biscuits using a standard royal icing mix; 1 egg white, 1/2 teaspoon of lemon juice and 1 1/2 cups of icing sugar.