Honey Spice Love Heart Biscuits

This afternoon the weather here is sultry and drizzly so decided to undertake that overdue task of cleaning out the pantry shelves.  Part way through it became obvious that I had an overload of jars of honey – three different sorts no less, all Tasmanian – Leatherwood, Manuka and Wild Flower.  That should be a nice combination ……..

I’m afraid the pantry tidying came to a halt – baking biscuits has far greater appeal.  Honey, spice and white chocolate seemed a good option and so put a recipe together.  They should keep well for at least a couple of weeks in an airtight container and would be very convenient to have to hand when visitors come to call.

Of course if you don’t have Tasmanian honey you can use any type but I was pleased to have the truly inimitable flavour of our unique and exquisite Leatherwood to add a really special touch.

Honey Spice Love Heart Biscuits

 60g butter

¾ cup honey

1 ¾ cups plain flour

½ teaspoon ground cardamom

½ teaspoon mixed spice

½ teaspoon ground cinnamon

1 teaspoon bicarbonate of soda

Pinch salt

3 teaspoons lemon juice

1/4 to 1/2 cup apricot jam, optional

90g white choc melts

Melt the butter and honey together over gentle heat, then increase heat to medium and bring to the boil. Remove from heat immediately.  Leave to stand at room temperature for 8 minutes, then mix in the combined flour, bicarbonate of soda (sift if it is lumpy), spices and salt and finally the lemon juice.

Leave to stand for one hour at room temperature for one hour (or in the fridge for 30 minutes in warmer climates).

Roll out to approximately 8mm thickness on a lightly floured board (Sprinkle dough with flour first).

Cut into heart shapes and place on baking paper lined baking trays, allowing a little room for spreading.  If you would like, make and indent with the rounded end of a wooden spoon and fill with apricot jam before baking. (Make sure you don’t go all the way through).

Bake at 160 degrees C (fan forced temperature – 20 degrees more if not) for about 10 minutes or until golden.

Cool on cake coolers.

Place the choc melts in a heat-proof bowl and place over a pot of barely simmering water (don’t let the base of the bowl touch the water).

When biscuits are cold, drizzle the melted chocolate decoratively over them.    If I have used the jam, I slash the chocolate over it.  Leave until set, then store in an airtight container for up to 2 weeks.

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