Honeycomb Biscuits Recipe
These are really very good, economical homemade biscuits; simple to make, they're sweet and crunchy and store well in a tin. I'm not sure why they are called 'honeycomb' but the original recipe calls for the use of a crimping pin to "go over" the rolled out dough: I guess that a crimping pin was used to make decorative holes in the dough to give a honeycomb appearance. Alternativley, a crimping pin may have been used to prevent the dough from rising too much. Either way, I used a fork to make holes in the dough as a compromise. As always, if anyone has information that illuminates these matters, please leave a comment below.
- 1lb plain flour
- 4oz butter
- 8oz icing sugar
- 2 large eggs
- 1/4 teaspoon baking powder
- In a large bowl, rub the butter into the flour.
- Make a well in the middle of the flour and add the icing sugar.
- Whisk the baking powder into the eggs.
- Add the egg mixture to the flour mixture.
- Mix together to make a paste.
- Roll out on a lightly floured baord using a lightly floured rolling pin.
- Prick all over with a fork.
- Cut out into biscuits.
- Bake at 160 degrees C. for approx. ten minutes or until a pale golden colour.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: approx. 4 dozen