Ingredients
90g soft butter
100g set honey (we used Spring Blossom)
35g caster sugar
100g plain flour
70g cornflour
Method 1
Heat oven to Fan 160°C
Cream butter, honey and sugar well – a good 5 minutes in the mixer.
Add in both flours being careful not to overmix. Wrap in cling film and chill for 15 minutes.
Roll out on a well floured surface and cut into biscuits – prick the biscuits to stop them rising.
Place on a lined baking tray and bake for 10-12 minutes.
Method 2
Heat oven to Fan 160°C
Place all ingredients into a mixer and mix until it just comes to ball.
Continue as method 1 from ‘wrap in clingfilm’.
Method 1 gives a shorter more buttery biscuit with more snap.
Makes approximately 26 biscuits – depends on cutter size.