These rolled biscuits are lightly sweetened with honey and flavored with a small amount of lemon juice. Roll the dough 4 millimeters thick and reroll the scraps to make 50 biscuits.
Ingredients
- 450 grams plain flour
- 1 teaspoon baking powder
- 5 tablespoons honey
- 100 grams low-fat buttery baking spread
- ¼ teaspoon lemon juice
- 2 eggs, beaten
- 1 pinch salt
- Nonstick cooking spray or baking paper
Instructions
- Preheat the oven to 170°C, 150°C fan, or Gas 3. Coat a baking tray with cooking spray or line it with baking paper.
- Cream the buttery spread in a bowl with a wooden spoon or use a food processor.
- Sift in the flour. Add the baking powder, salt, and lemon juice, then continue mixing.
- Gradually mix in the beaten eggs, followed by the honey.
- Lightly flour a clean work surface and roll the dough to about 4 millimeters thick.
- Cut out the biscuits, gathering and rerolling the scraps until the usable dough is finished.
- Arrange the biscuits on the prepared tray and bake for 15–20 minutes, until lightly golden, the centers contain no wet dough, and the centers reach 160°F (71°C).
- Transfer to a wire rack to cool.
Yield
Makes 50 biscuits.
