The best honey biscuits, from a professional chef's recipe
This time I was joined in the kitchen by Gabriel Rivera – a professional chef from Guatemala. He has travelled much of the world and cooked in prestigious restaurants in Mexico, Colombia and Denmark, and for the past few years he has been delighting diners in Lisbon, where we met.
Together we made some very special honey biscuits… (and don't worry – the recipe may be top-notch, but it's still easy!) While they were baking, the whole kitchen filled with a delicious Christmassy smell, and I could barely stop my flatmates from eating them all before we managed to take a photo. Truly delicious, soft yet crunchy – the best honey biscuits I've ever made, and believe me, I've tried plenty of recipes! They're packed with roasted cashews, and caramelised honey rounds off the mix of flavours.
INGREDIENTS:
- 200 g cashews
- 165 g butter
- 150 g brown sugar
- 1 sachet vanilla sugar
- 2 egg yolks
- 180 g honey
- 420 g plain flour
- 10 g baking powder
- 10 g cinnamon (1 heaped teaspoon)
- a pinch of salt
METHOD:
- Spread the cashews on a baking tray and roast them in the oven at 180 °C for 8 minutes.
- Beat the room-temperature butter with the sugar and vanilla sugar. Add the egg yolks and honey and mix well.
- In another bowl, mix the flour, baking powder, cinnamon and salt. Then stir the dry ingredients into the wet ones.
- Chop the cooled roasted cashews and fold them into the dough. Leave the dough to rest in the fridge for at least half an hour.
- Shape the dough by hand into flat rounds about 5 cm across and 1 cm thick, and place them on a baking tray.
- Preheat the oven to 180 °C. Bake the biscuits for 6 minutes, then take them out, drizzle a little honey over each one, sprinkle with a pinch of salt and bake for another 6 minutes. And the best honey biscuits are ready!
Enjoy! :)
