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Crunchy Honeycomb Biscuits (Cookies) Recipe

Crunchy Honeycomb Biscuits (Cookies)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Crunchy Honeycomb Biscuits (Cookies) are a favourite of mine, having that exquisite blend of 'crunchiness' and 'mouth-melting' that separates any home made cookie from a shop-bought one

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

Ingredients for Crunchy Honeycomb Biscuits (Cookies)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make about 30 cookies:
6 oz
self-raising flour (self-rising flour)
1½ teaspoons
bicarbonate of soda (baking powder)
2 teaspoons
ground ginger
3 oz
butter (or margarine)
8 oz
caster sugar (superfine sugar)
1
egg

 

How to Cook Crunchy Honeycomb Biscuits (Cookies)

  1. Sieve (strain) the flour into a mixing bowl to ensure that it is free of lumps, add the bicarbonate of soda (baking powder) and the ground ginger, then stir well. Add the butter or margarine and mix together well, using the warmth of your hands to soften the mixture.Add the caster sugar (superfine sugar) and mix again. Beat the egg and add just half to the bowl. Work this well into the mixture but use no other liquid because the warmth of your hands will knead it into a pliable dough.
  2. Form the dough into two rolls, about 1" (2.5cm) in diameter then cut into lengths about ½" (1cm) thick. Place these about 2" (5cm) apart on a flat baking tray that has been lightly oiled or greased with butter (the 2" allows room for the biscuits to spread while cooking). Don't worry if your baking tray only holds a few, you can bake them in batches.
  3. Place the baking tray into a preheated low oven (Mk 3 - 325ºF - 170ºC) for about 12-15 minutes until the biscuits turn a very light golden colour. Remove the biscuits and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. As you remove them, they will still be moist and flexible so it's best to use a kitchen slice to move them.
  4. If you don't have a wire cooling rack and are using a flat plate, after about 10 minutes of cooling, turn the biscuits over to allow the other side to cool and dry also. Once cold, they can be stored in an airtight container for up to one week.

 
Graham GRAHAM'S HOT TIP:
Crunchy Honeycomb Biscuits look (and taste) specially tempting if, before putting them in the oven, you place a small piece of glacé cherry on each one.
 
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Reviews of Crunchy Honeycomb Biscuits (Cookies)

Rating 4 out of 5 - Many cooks will make this recipe again March 04 2015
Wonderful! One breath of the incredible aroma coming from the oven and I was 10 years old again with my face pressed to the shop window watching the lady make sweets and biscuits. My youngsters joined in the fun too. These are so easy to make that they didn't need a lot of guidance from Mum!
(2 reviews)
 

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Crunchy Honeycomb Biscuits are my favourite, having that exquisite blend of 'crunchiness' that separates any home made cookie from a shop-bought one.

 


 
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