Recipe stolen and modified from taste.com.au. I used Edmond’s plain gluten-free flour for this recipe and substituted honey for the golden syrup as I had none on hand. I also reduced the cooking time as I know my oven runs quite hot.
They came out chewy and delicious and the whole house smells of honey and butter. Yum.
Ingredients
- 125gm butter cubed at room temperature
- ½ cup caster sugar
- 1 tablespoon honey
- 1 tablespoon milk
- 1 teaspoon bicarbonate of soda
- 1 ½ cup gluten-free plain flour
- Brown sugar to sprinkle
Method
Pre-heat your oven to 180 degrees celsius.
Cream together the butter and caster sugar using a hand mixer until the mixture is pale and fluffy. Mix together the tablespoon of honey and the tablespoon of milk in a mug and microwave for thirty seconds to heat the mixture. Add the teaspoon of bicarbonate of soda to the milk and honey mixture and stir through. The mixture will thicken and foam slightly.
Add the mixture to the creamed butter and sugar and stir through. Then add the 1 ½ cups of plain flour and ‘slice’ the flour in with a spatula. When it is as combined as you can get with a spatula start mixing it with your hands to form a smooth dough.
Pinch off approximately 2tsp of mixture and roll into a ball. Line the balls up on a greased or lined biscuit tray. Press them down with a fork and sprinkle brown sugar on top. Let them rest for 10 minutes before baking to help them rise. Bake in the oven for 10 - 12 minutes or until lightly browned. Let cool on the tray for 10 minutes and then transfer to a wire rack to cool.
Makes approximately 24 biscuits.