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Honey biscuits to sweeten Rosh Hashanah

Prep:

Cook:

Serves:

    Makes about 30 biscuits
    Preparation: 20 minutes
    Cooking: 10-12 minutes plus resting time for the dough, 1-3 hours

    Ingredients

    ● 60g unsalted butter, at room temperature
    ● 170g caster sugar
    ● 170g honey
    ● 1 egg
    ● 420g plain flour
    ● 1 tsp bicarbonate of soda
    ● ½ tsp ground cinnamon
    ● Pinch of ground cloves
    ● 1 egg white, lightly whisked, for glazing

    Method

    ● Cream the butter and sugar until pale and creamy.

    ● Warm the honey gently in a saucepan or in the microwave until lukewarm, then add to the butter mixture. Add the egg and mix well.

    ● Sift together the flour, bicarbonate of soda, cinnamon and cloves. Beat into the butter mixture until a soft dough forms.

    ● Shape the dough into a ball and cover with plastic wrap. Rest it in the freezer for 1 hour or the fridge for 2–3 hours.

    ● Preheat the oven to 180°C. Line two baking trays.

    ● Roll out the dough on a lightly floured benchtop to about 5 mm thick, then cut out shapes with a biscuit cutter and place on the prepared trays, well spaced to allow for spreading.

    ● Brush with the egg white and bake for 10–12 minutes, or until golden brown. Cool on the baking trays.

    Method
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