I love Rosh Hashanah. And I love eating honey: honey and apples, honey in the challah, honey on the challah, honey apple cake, honey on my chicken… honey, honey, honey!

Of course that also means local honey. Luckily we have a lot of local honey to choose from. These are just a few that happen to be in my cupboard.

So, when I found this recipe for Honey Biscuits (what we would call cookies) on the Monday Morning Cooking Club website, I was very excited.  But I did not end up being the one to make the cookies, my daughter did.  Then Cam helped her with cutting out the cookie shapes. (Truth be told, this was last year, when Arielle was still home for the holidays, this year she had to return to Israel too early).

I love them!  Perfect with a cup of tea or coffee.

2.12 oz Unsalted Butter at room temperature

3/4 cup caster sugar

1/2 cup honey 

1 egg 

14.82 oz Plain (All purpose) Flour (3 scant cups)

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

pinch Ground Cloves

1 egg white lightly whisked for glazing

Instructions

Preheat oven to 350F. Line two baking trays.

In an electric mixer, cream the butter and sugar until pale and creamy. Warm the honey gently in a saucepan or in the microwave until lukewarm, then add to the butter mixture. Add the egg and mix well.

Sift together the flour, bicarbonate of soda, cinnamon and cloves. Beat into the butter mixture on a low speed until a soft dough forms. Shape the dough into a ball, cover with plastic wrap. Rest in the freezer for one hour, or the fridge for 2 to 3 hours.

Roll out the dough on a lightly floured counter to about 5 mm thick, then cut out shapes with a biscuit cutter and

place on the prepared trays, well spaced to allow for spreading.

Brush with the egg white and bake for 10 – 12 minutes or until golden brown.

Cool on the baking trays. Store in an airtight container for up to one month.

 Makes about 30 biscuits/cookies.