You can make these biscuits really thin like brandy snaps, or a bit thicker. I like somewhere in between so they’re firm, but not entirely crisp.
- 100 g butter
- 100 g honey, a good floral version is best
- 135 g (1 cup) plain flour
- ¼ tsp bicarbonate of soda
- ¼ tsp ginger powder, or use a generous pinch mixed spice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Melt the butter with the honey until just dissolved. Don’t let it get too hot and make sure it’s just lukewarm when you add the flour.
Tip in the flour, bicarbonate of soda and ginger powder and stir well until smooth.
Line two baking trays with paper and dot dessertspoon sized bits of biscuit mix in rows, leaving room for them to spread and not touch. I like to press them down quite a lot and make them really thin. The mix can ooze differently depending on the temperature of the dough.
Pop an almond in the centre of each one, if you feel like jazzing this recipe up.
Bake for 5–10 mins (it will depend on the thickness) or until well tanned but not dark.
Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.