Lemon & Ginger Honey Biscuits

Ingredients:

• 240 grams or 1½ cups of cake flour
• 2 tsp ground ginger
• ½ tsp ground cinnamon
• a pinch of salt
• 120 grams or ½ cup light brown sugar
• Zest of one lemon finely grated
• 125 grams of soft butter (room temperature)
• 5 ml bicarbonate of soda
• 3 Tbs or 45ml Waggle Lemon & Ginger Honey
• 30 ml or 2 Tbs hot water

Instructions:

1. Preheat the oven to 180°C.
2. Combine the flour, ginger, cinnamon, and salt together in a mixing bowl.
3. Add the sugar and lemon zest to a separate small bowl and rub the zest into the sugar to release the oils.
4. Add this to the bowl with the flour and mix in the butter until you get a crumb-like texture.
5. In a separate small bowl mix the honey, bicarbonate of soda, and water together and once combined add it to the flour mixture. Mix until you have a soft dough ball and there are no loose bits of crumb left.
6. Scoop out approximately 1½ tablespoons of dough and roll it into a ball. It should be the size of a walnut.
7. Arrange the balls spaced out on a baking sheet lined with a silicone baking sheet or baking paper. Press each dough ball down with a fork. You should get around 20 biscuits.
8. Bake for 13 - 18 minutes until they are a nice caramel colour and then remove and cool on a rack. Keep a close eye after 13 minutes as they can burn quite easily. The oven times may vary and if necessary, bake longer. For a crunchier biscuit bake for longer (around 15 minutes) and for a softer, chewier biscuit bake for 13 minutes.