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:
- Preheat the oven to 180°C.
- Combine the flour, ginger, cinnamon, and salt together in a mixing bowl.
- Add the sugar and lemon zest to a separate small bowl and rub the zest into the sugar to release the oils.
- Add this to the bowl with the flour and mix in the butter until you get a crumb-like texture.
- 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.
- Scoop out approximately 1½ tablespoons of dough and roll it into a ball. It should be the size of a walnut.
- 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.
- 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.