·
Honey and Cinnamon Cookie Dough
- 200g butter, at room temperature
- 1/2 cup (80g) icing sugar mixture
- 1/3 cup (80ml) honey
- 2 cups (300g) plain flour, sifted
- 1/4 cup (40g) self-raising flour, sifted
- 1/4 teaspoon ground cinnamon
- 2 tablespoons milk
· Glace icing
-
2 eggwhites, lightly
whisked
- 3 1/4 cups (500g) pure icing sugar
- 1 tablespoon fresh lemon juice
- 1/2 cup desiccated coconut
1. Line
2 baking trays with baking paper. Using an electric mixer, beat butter and
icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well
combined.
2. Place
flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins
to form. Turn onto a well floured surface. Knead gently until smooth. Divide
dough in half and wrap each portion in plastic wrap. Place in the fridge for 15
minutes.
3. Preheat
oven to 160°C. Using a well floured rolling pin, roll one portion of dough out
on a well floured surface until 5mm-thick.
4. Using
an 8.5cm Christmas tree cutter, cut out biscuits. Place on prepared trays.
Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until
crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack
to cool completely. Repeat with remaining dough.
5. Make
glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar
over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.
6. Spread
biscuits with icing, leaving a 2mm border. Sprinkle with the decoration of your choice. Set aside for
1 hour to set. Serve or gift wrap. Yield 40 biscuits approximately.
Notes
·
This recipe requires 15 minutes of chilling and
1 hour of setting time.
