Friday, February 10, 2012

Classic Bakes: Honey Drop Cookies

This past week has been so busy with work its flown by in no time.
I managed to quickly whip up a small batch of Honey Drop cookies.

These cookies are so easy to make and bake in around 20mins from 
prep to finish. This batch of cookies I used creamed lemon myrtle honey. 
It made them divine. 

Honey Drop Cookies
(Recipe adapted from; Frankie Mag - Afternoon Tea)
Makes 12 - 16 cookies 

3 tablespoons of honey (if creamed use 2)
1 tablespoon of sugar 
50g butter unsalted
1/2 cup plain flour
1 teaspoon of baking powder
pinch of salt 
1/2 teaspoon of; cinnamon or ginger or mixed spice 
(take your pick; I love mixed spice) 

Preheat oven to 180 degrees Celsius. Line a baking tray with grease
proof paper. In a saucepan combine; honey sugar and butter over low
heat until melted. Remove from heat.

Sift dry ingredients into the honey mix and stir till thoroughly combined. 
Drop one teaspoon of mixture onto the papered tray. Leave a 5cm
gap between cookies to allow for spreading. Bake for 10 mins but 
keep a close eye as they burn very easily due to high sugar content. 
Store in airtight container. 

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