Indulge in these sweet and satisfying honey and lemon biscuits for afternoon tea.
Ingredients
Method
Preheat oven to 180°C. Grease oven trays.
Beat butter and honey in a small bowl with an electric mixer until smooth. Stir in sifted dry ingredients, bran and enough water to mix to a soft dough.
Knead dough on a floured surface until smooth. Roll dough between sheets of baking paper until 3mm thick. Using a 5cm round fluted cutter, cut rounds from dough; place on trays about 3cm apart.
Bake biscuits for 10 minutes or until browned lightly. Leave biscuits on trays for 5 minutes before transferring to wire racks to cool.
Meanwhile, make icing: sift icing sugar into a small heatproof bowl; stir in honey and enough juice to make a stiff paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable.
Spread biscuits with lemon icing; leave to set on wire racks.
First published in our cookbook The Big Book of Beautiful Biscuits in 1982, honey lemon biscuits are perfect for morning or afternoon tea with a cuppa.
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