Wednesday, 18 June 2014


Well today was a very exciting day at MattyB Bakes Towers. As a belated Christmas treat I was bestowed with an actual electric food mixer. I had wanted one for ages and the day had finally arrived (Thanks Jon!)

Well it was like Christmas day. I had to unwrap my present and bake something immediately to try out my new baby. So I went to this simple honey biscuit recipe. Even without a food mixer they are easy to make and the result are these soft and chewy golden discs of joy.

 The food mixer I got was a beautiful red Andrew James 1500 Watt mixer. It comes with two mixing paddles, dough hook and balloon whisk so making anything from cakes to meringues is a doddle. Easy to use and assemble, the speed of the motor on full wack is incredible. It's noisy but for the time its takes to beat ingredients together it's nothing. I don't know weather it was me or the mixer but these are the best biscuits I have ever made so I can't wait to try making other baked treats with it. It's also a lot more affordable than other leading brands. If your looking to get a food mixer for yourself then I highly recommend you invest in one of these!

But don't worry, the recipe is still super easy to do by hand and with ingredients that a home baker should have lying around the kitchen you should be able to whip them up if you get a sudden biscuit craving or have some unexpected guests round for a cup of tea. Why not whip up a batch tonight?

"Honey Honey" Biscuits

2 Tbsp Runny Honey
1 Tbsp Semi Skimmed Milk
1 Tsp Bicarbonate Of Soda
100g Soft Unsalted Butter
75g Soft Light Brown Sugar
175g Plain Flour

  1. Begin by whacking your oven on to 180 degrees or 160 fan.
  2. On a low/medium heat, place the honey and milk into a pan and heat slowly until the mix starts to steam. Make sure you stir constantly whilst doing this.
  3. As soon as it starts steaming, remove the from the heat and throw in the bicarbonate of soda and start stirring quickly. The mixture will start to fizz and will resemble whisked egg whites. Once thefizzing has stopped, stop stirring and leave to one side.
  4. Cream together the butter and sugar until light and fluffy. Add in the fizzed up honey mixture and beat again until well combined. Throw in the flour and mix until combined into a cookie dough like consistency.
  5. Line a baking tray with grease proof paper and lightly spray with cooking oil. Weigh out pieces of dough around 20g each and with cold, dry hands roll each into a ball. I got about 20 biscuits out of the dough mix this way and by weighing out the dough you will also get a consistent bake across the biscuits. 
  6. Place the dough balls on the baking tray with plenty of spacebetween each one as in the picture to the right. Place in the oven on the middle shelf for 10 minutes.
  7. Remove the biscuits from the oven. They should of ballooned, gone golden but still be soft to touch on the peak of the dome. Remember that biccies will continue to cook once out of the oven so don't panic, they will firm up whilst cooling.
  8. Leave to cool on the baking tray for at least ten minutes before transferring onto a wire rack.
You can eat them shortly after baking and they will be nice and chewy and full of that yummy honey flavor. Not subtitle for dunking mind, I found that out to my peril. Store in an airtight container and after a few hours they will firm up to a more durable tea resistant biscuit.

It also goes to show that some of the tastiest bakes aren't always the most complicated. We demolished about 8 of these a few hours after I baked them so be warned, they are super super moreish!

Here's to more delicious, simple bakes using my new mixer. I can't wait to experiment some more!

1 comment:

  1. Happy new mixer! The biccies look gorgeous, very dunk able!