With large celebrations off the Rosh Hashana menu this year, why not bake some sweet edible gifts to share with loved ones instead? This honey spice biscuit recipe is the perfect treat for the job.
Our catering team will be making this honey spice biscuit recipe for Montefiore residents, and we’d love you to give them a try too – make them as edible gifts for family or friends and tag us in your photos @montefiore_syd.
100g unsalted butter, at room temperature
120g brown sugar
1 egg, separated, plus 1 extra yolk
340g plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
- Using an electric mixer, cream the butter and sugar until all the sugar is dissolved.
- Meanwhile, gently heat honey in a pan or microwave until lukewarm, then beat into to the butter mixture.
- Add the egg yolks, and beat until fluffy and well combined.
- In a separate bowl, sift together all the dry ingredients. With the mixer on low speed, gradually add to the egg mixture until the dough comes together.
- Shape dough into a disc, enclose in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 180°C and line two large trays with baking paper.
- Roll out the dough on a lightly floured surface until 4-5mm thick, then cut into shapes with a biscuit cutter. Place on the prepared trays, well spaced apart.
- Lightly whisk the eggwhite, then brush over the biscuits and bake for 12-14 minutes or until golden
brown. Cool slightly, then transfer on a rack to cool completely.
Keep for 2-3 weeks in an airtight container.
Tip: Place the biscuits in sealable glass jars then tie a ribbon around the lid to make them an attractive edible gift.
Need more edible gift ideas? Try these wonderfully chewy almond macaroons.