Honey buns

Honey buns

By
From
Baking
Makes
10–12 pairs
Photographer
Vanessa Levis

Honey varies greatly in colour, flavour and consistency depending on the flower from which the nectar to make it was gathered. Honey flavours these lovely firm-textured little biscuits, which for good measure are also sandwiched together with creamed honey. If you don’t like creamed honey, you can use glacé icing.

Ingredients

Quantity Ingredient
25g butter
110g firmly packed brown sugar
1 egg, beaten
2 tablespoons honey
225g self-raising flour
a pinch of salt
creamed honey, to sandwich

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter until soft. Gradually add the brown sugar and beat until light and fluffy. Beat in the egg and honey. Sift the flour with the salt and work into the mixture until it forms a soft dough. Chill until firm.
  3. Shape the dough into small balls each the size of a walnut and place well apart on the prepared baking trays.
  4. Bake for 12 minutes or until risen and golden. Transfer to wire racks to cool then sandwich in pairs with the creamed honey. If making ahead, store unsandwiched biscuits in an airtight container and sandwich just before serving.
Tags:
baking
bakery
margaret
fulton
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