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Honeybread biscuits

Honeybread biscuits

A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • in batches
  • Easy
  • Makes a good few depending on cutter size (we made 22 with a 6cm bee cutter)

Serve these decorative cookies alongside fruit and cream desserts, or package in cellophane and include in a gift hamper

  • Freezable (before decorating)


  • 300g plain flour
  • 100g diced butter
  • 1 tbsp mixed spice
  • 2 tsp ground ginger
  • 100g light soft brown sugar
  • 1 large egg
  • 100g clear honey


  • STEP 1

    Put flour, butter, mixed spice, ginger, sugar, egg and honey in a food processor. Whizz to a smooth dough.

  • STEP 2

    Roll out on a lightly flour-dusted surface to £1 coin thickness, then stamp out shapes. Bake on trays at 200C/180C fan/ gas 6 for 10-12 mins until crisp and golden brown.

  • STEP 3

    After baking, brush the wings with a little runny icing, then dip into granulated or caster sugar to coat. Add stripes with small writing icing pens - you can buy packs in the supermarket with both black and yellow tubes.


Buy bee-shaped cutters from or

Recipe from Good Food magazine, October 2013

Goes well with


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A star rating of 3.8 out of 5.4 ratings

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