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Honey Crunch Biscuits recipe

Honey Crunch Biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies

Delicious and VERY easy to make biscuits which are crispy on the outside but gooey and soft inside. Enjoy!

20 people made this

IngredientsMakes: 6 biscuits

  • 60g (2 oz) butter or margarine
  • 1 tablespoon honey
  • 1/2 teaspoon bicarbonate of soda
  • 60g (2 oz) plain flour
  • 90g (3 oz) rolled oats (porridge oats)
  • 60g (2 oz) sugar (brown, granulated or caster)

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Gently melt butter and honey together.
  2. Take off heat and add bicarbonate of soda.
  3. In a bowl, put flour, oats and sugar.
  4. Add and stir in the liquid mixture and allow to cool slightly.
  5. Place 6 equal knobs of the mixture onto a greased baking tray and flatten slightly.
  6. Bake on middle shelf for 10-15 minutes in preheated moderate oven (180 C / Gas 4).
  7. Leave to cool until cold before gobbling up!


Double or triple the ingredients for larger numbers of biscuits.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

easy to make and scrummy. Definately double up on the recipe as six of these biscuits lasts no time! Mine spread more than i expected but were still lovely, more like a flapjack cookie. Going to try with raisins in next time.-06 Jun 2011

Used different ingredients.I used goldern syrup instead of the honey and you can really taste it. very moreish.-16 Mar 2011

Tasty and easy. Thanks-08 Jan 2016

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Preheat oven to 175 degrees. Line 2 baking trays with baking paper and set aside.

Place sugar into mixing bowl and mill 5 sec/speed 9.

Add butter into mixing bowl and mix 3 sec/speed 5.

Add egg and honey into mixing bowl and mix 3 sec/speed 5. Scrape down sides of bowl.

Add flour into mixing bowl and mix 20 sec/speed 4.

Place small spoonfuls of mixture (about a teaspoon in size) onto prepared baking trays, leaving space between each one to allow for spreading during baking.

Bake until golden (approximately 10 minutes). Remove from oven and allow to cool for a few minutes before transferring onto a wire rack to cool completely.

Accessories you need

Spatula TM31
Measuring cup

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These are one of the most popular South African biscuits that we all know and love. What sets them apart is that these barsare sweet, salty, crunchy, spicy, buttery and oh so delicious! Wanting something a bit healthier…just add some pumpkin seeds, sliced almonds and cranberries.

  • 2 cups (500ml) Oats
  • 1 cup (250ml)Coconut desiccated
  • 1 cup (250ml) Sugar
  • 1 cup (250ml) Flour
  • 1 tsp Cinnamon ground
  • ½ tsp Ginger
  • pinch of Salt
  • ⅔cup (150 gr) Butter
  • 2 Tbles Honey or golden syrup
  • 1 tsp Bicarbonate of soda
  • ¼ cup Milk
  1. Preheat the oven to 160°C
  2. In a large bowl, mix all the dry ingredients (except for bicarbonate of soda)very well.
  3. Melt butter and honey or syrup in a small bowl in the microwave – about 1 minute. Allow to cool for 5 minutes.
  4. Stir in the bicarbonate of soda making sure it dissolves completely.
  5. Add the cooled butter mixture to the dry ingredients and mix very well.
  6. If the mixture seems a bit dry add the milk
  7. Press the mixture evenly into a greased Swiss roll tin(you can use an empty jar with a rounded bottom to smooth out the mixture) and bake for 20-25 minutes until golden brown.
  8. Cover with foil after 15 minutes.
  9. Turn the oven down slightly for the last five to ten minutes of baking.
  10. Remove from oven and set on wire cooling rack for 5 minutes before cutting into small squares with a sharp knife.


The oatmeal cookies without eggs are cookies made from oatmeal, butter, flour, cherries or chocolate chips, baking powder, water, honey and cane sugar.

Easy and quick to prepare, tasty and with an authentic taste, they are perfect for snacks of the day.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 15 min
Total time : 30 min
Ingredients: about 25 cookies
100 g oat flakes
125 g butter
200 g flour
50g dehydrated cherries or chocolate chips
1 c. to c. of baking powder
40 ml of water
1 c. to c. honey
80 g cane sugar


  • In a bowl, mix the butter with the sugar until they are well combined.
  • Pour in the flour, oatmeal, baking powder, honey and cherries or chocolate chips. If necessary, add a little cold water.
  • With a spoon, form balls and place on a baking sheet lined with parchment paper.
  • Crush a little with your hands.
  • Preheat the oven in static mode to 180 ° C.
  • Bake during 12 at 15 min.
  • Take out of the oven and let cool.
  • Unmold and serve.
  • To taste!

Quote about cooking:

“To cook well you need good ingredients, a palate, heart and friends.”

Pierre Perret

Cornmeal Biscuits with Honey Butter Recipe | Cook the Book

Unless you are some sort of bread baking savant, Thanksgiving is not the day to experiment with yeasted breads. It's one of those days where it's best to stick with old faithfuls—preferably those that don't require kneading, rising, or intricate shaping. Quick breads such as cornbread or biscuits can be thrown together while the turkey is resting and baked just before serving.

These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible.

Adapted from Avec Eric by Eric Ripert. Copyright © 2010. Published by Wiley. Available wherever books are sold. All Rights Reserved.

Buttermilk Cornmeal Biscuits with Honey Butter

I am a lover of all things carbohydrate, be it biscuits, pasta, bread, crackers, or muffins. That’s why this buttermilk cornmeal biscuit recipe is a favorite of mine. The love tends to turn into an eating frenzy when what I’m eating is fluffy, warm, and slathered with a wonderful spread like honey butter.

I’ve made and consumed dozens of variations of biscuits over the years, and while some have been heavenly like these, which send me into a moan-y, semi-orgasmic state, I still remain somewhat of a purist when it comes to the perfect biscuit recipe.

The addition of cornmeal gives them a sweet flavor and crisp exterior that make them perfect when topped with spreads like honey butter, but they’re also great to serve with a savory dish like sausage gravy.

No-Bake Honey Crunch Traybake

Another new traybake for me this week. I can’t remember which retro recipe book this No-Bake Honey Crunch Traybake came from as I just made a copy the last time I was back at Mummy Traybakes’ house, but it intrigued me enough to make a note of it and I recently decided to try it out.

And it was a success all round! I offered some to my book club (my other official taste testers) and it proved to be a hit companion to our latest book discussion, as well as getting a thumbs up from Little Miss Traybakes.

The recipe uses Rich Tea biscuits (cookies), which I can get easily enough here in suburban Massachusetts. If you can’t get hold of Rich Tea, then Goya brand Maria cookies are a great substitute.

It’s a simple set of instructions. Make a honey chocolate buttercream and mix in the crushed biscuits. Chill, then top with honeyed cream and grated chocolate. The resulting traybake is delicately flavored and disappeared very quickly!


3oz/85g/¾ cup icing sugar (powdered sugar)

8oz/225g/2 cups Rich Tea biscuits, crushed (or Goya Maria cookies)

5floz/148ml double cream (heavy whipping cream)

dark chocolate, coarsely grated, to cover

1. Cream the butter, sugar and honey together until light and fluffy.

2. Beat in the cocoa powder. You can use a little milk at this stage if it isn’t coming together nicely.

3. Stir in the crushed biscuits. I left some larger chunks in mine for texture.

4. Tip into a lined traybake tin, spread evenly and press down firmly.

5. Chill for at least 2 hours, or overnight.

6. Remove from the tin. Whip the cream until stiff and stir in the honey.

7. Spread over the biscuit base. Decorate with grated chocolate. Slice and enjoy!

The Dutch baby is like a soufflé that's supposed to sink. When pulling it out of the oven, it'll deflate, leaving room for a well of honeyed fruit filling.

Up your salad game by adding both roasted carrots for caramelized flavor and raw for plenty of crunch.

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Honey and Miso Fried Locusts

12 Bug Farm Foods whole locusts
2 tablespoons of honey (we use our own Bug Farm honey – yum, yum!)
1 teaspoon of miso
5g of organic butter
1 pinch (¼ of a teaspoon) of cayenne pepper
A few drops of sunflower oil

How to do it:

1. Firstly, get everything ready in separate pots or dishes as this is a very quick recipe!

2. Heat a heavy-bottomed frying pan until a tiny piece of butter sizzles and smokes. Wipe the pan clean.

3. Add the oil first, as this stops the butter burning so quickly, then add the butter. Add the locusts and toss in the pan, or stir with a wooden spoon, for 10 seconds or so.

4. Reduce the heat, add the honey, cayenne pepper and the miso and stir until the locusts are coated and look a little caramelised.

5. Tip the locusts onto a non-stick tray or line a tray with some baking paper, try and stop them touching each other: as they cool they tend to stick together! Eat only after they have cooled completely.

Honey Crunch apple pie

Preheat the oven to 180°C. In a blender, blend the flour, butter, egg yolks, water, caster sugar and lemon juice until the mixture resembles fine breadcrumbs. Knead lightly to form a dough, wrap in clingfilm and chill for 20 minutes.

Meanwhile, make the filling by placing the apple, butter, sugar and spices into a saucepan. Cook until the apples are just soft, about 10 minutes, then remove from the heat and leave to cool completely.

Divide the pastry in half and roll out one piece to a thickness of 3 mm. Grease a 20 cm ovenproof dish and place the pastry into it, allowing it to overlap the edge of the dish by about 2 mm. Prick the pastry with a fork, line it with baking paper and baking beans and bake blind for 7 minutes. Remove the beans and paper and bake for a further 5 minutes. Allow to cool completely.

Once the pastry and filling are cool, pour the filling over the pastry base. Roll out the remaining pastry and cut a rough pattern around the edge. Place over the filling, brush with beaten egg and sprinkle over the sugar. Bake for 20 minutes, or until the pastry is golden. Serve with cream or ice cream.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.