I need a 12-step program for my cooking magazine addiction. My knees go weak and pulse races when I peruse racks of glossy mags full of pages of gorgeously styles food. Even though I spend hours each week on food blogs and Pinterest and have so, so many recipes squirrelled away I can’t resist the lure of a new food magazine.
This recipe for honey cinnamon biscuits / cookies is from Super Food Ideas, which as Australian readers of my blog while know, is full of easy, fuss-free recipes, usually made from items already in your kitchen. The mag made the bickies in snowflake shapes but I used a simple fluted cutter. You can dredge them in icing sugar or serve plain. This makes a huge amount of bickies so feel free to do as they suggested in the magazine and freeze one of the discs of dough in plastic wrap [at end of step one] for up to one month.
250g chilled butter, diced
3 cups plain flour
1 cup icing sugar
2 tablespoons honey
2 teaspoons cinnamon
LET’S GET TO IT:
Place butter, flour, cinnamon and 1 cup icing sugar into food processor and process until mixture looks like fine breadcrumbs. Add egg and honey and process until it just comes together.
Turn onto a lightly floured surface and knead until smooth. Divide into two and shape each into discs. Wrap in plastic wrap and pop in fridge for 30 minutes.
Preheat oven to 170C and line 3 baking trays with baking paper. Roll one disc between 2 sheets baking paper until 5mm thick then cut out desired shape with cutter. Place on trays, 2cm apart.
Bake for 8-ish minutes [depending on size] until light golden and place on wire rack to cool. Continue until all dough is used.