Honey Biscuits
Andrew created this dish for Great British Bake Off ™ Series 7. For the Biscuit Week Signature he built a beehive from honey-and-almond biscuits, iced to read as a coiled skep and finished with delicate piped royal-icing bees. The judges praised the warm honey flavour and the beautifully neat decoration. This refined Fix-It keeps that flavour and design intact while binding the dough with a whole egg, lifting the sugar and rolling thinner to deliver the crisp, clean snap the challenge asked for.
- Time: 160 min
Source: Relaxed Recipes
Ingredients
- FOR THE DOUGH
- Plain flour — 300 g / 2 1/2 cups
- Ground almonds — 75 g / 3/4 cup
- Caster sugar — 130 g / 2/3 cup
- Fine sea salt — 1/2 tsp
- Unsalted butter, cold, cubed — 150 g / 10 tbsp
- Large egg — 1
- Runny honey — 45 g / 2 tbsp
- Almond extract — 1/4 tsp
- FOR THE HONEY GLAZE
- Runny honey, warmed — 1 tbsp
- Boiling water — 1 tsp
- FOR THE ROYAL ICING
- Large egg whites — 2
- Lemon juice — 1 tsp
- Icing sugar, sifted — 400 g / 3 1/4 cups
- Runny honey — 1 tsp
- Gel colours: warm yellow, ivory/honey, black — as needed
- EQUIPMENT
- Stand mixer or hand mixer
- Rolling pin and 4 mm spacer strips
- Round cutter, about 6 cm
- baking sheets and parchment
- Wire cooling rack
- Piping bags and fine round tips
- Small offset palette knife or scriber
- Gel food colours: warm yellow, ivory/honey, black or dark brown