Question: How do you know when you’re truly obsessed with baking? Answer: when you fall in love with cookie cutters.
It’s happened. I’ve fallen bad.
Admit it, you want one like mine. If you fancy drooling over more cutters check this. They’re insane.
I love baking with honey. It’s one of those ingredients that sees me through any season – it can be summery, springy, autumny, wintery and the weird in-betweeny-middley seasons. Perfect for today then. And tomorrow. Probably next week too. These biscuits actually last for ages without going stale so you can change that ‘probably’ to a ‘definitely’ and munch on them all week long. That’s if you can stop yourself from gobbling them up in one go. I dare you.
These biscuits are super scrummy but even if all you do is eat the dough and they never make it to the oven you’ll still be happy. Whip out a spoon, forget what yo mumma told you and dive in. I’d even go as far as saying it’s better than raw brownie mix, and that’s saying something.
Bees, eat your heart out.
Makes 10 sandwich biscuits
230g plain flour
3 tbsp. honey
50g unsalted butter
110g soft light brown sugar
½ tsp. ground ginger
1½ tsp. bicarbonate of soda
60g unsalted butter at room temp.
120g icing sugar
1 tbsp. milk
2 tsp. set honey
Grease 2 baking trays and preheat your oven to Gas mark 4.
Place the biscuit butter and honey in a small saucepan and heat until melted. Leave it to cool for about 5 minutes. Meanwhile weigh out all the dry ingredients into a bowl and make a well in the middle. Pour the molten butter mixture into the well and slowly stir to form a dough that comes away from the sides of the bowl.
Dust your surface and rolling pin with a little flour and roll the dough out to about 3mm. Cut out your fun and quirky shapes and place about an inch apart on your baking trays. Bake for roughly 10 minutes, until golden but still soft to touch. Once cooked, remove from the oven and leave for about 30 seconds to firm up slightly and then remove with a palette knife onto a cooling rack to crisp up and cool.
To make the buttercream, whisk the butter with an electric mixer until pale and soft. Add 2/3 icing sugar and the milk and whisk till thoroughly mixed. Next whisk in the honey and the remaining sugar until you have a smooth and airy buttercream – this usually takes about 5 minutes. Sandwich the biscuits together with the buttercream. They’ll keep in an airtight container for about a week.