Name: Orange and Honeycomb Biscuits
Yield: 1
Ingredients: 2 c. self-rising flour -; 4 tbsp. caster (superfine) sugar -; 2 tsp. baking soda -; Finely grated rind of 1 large orange -; 8 tbsp. butter -; c. honey -; 1 Crunchie bar (chocolate covered honeycomb bar) -; 3 1/2 tbsp. softened butter -; 1 c. confectioners' sugar -; 1 tsp. orange juice -

Recipe information

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Ingredients for - Orange and Honeycomb Biscuits

1. 2 c. self-rising flour -

2. 4 tbsp. caster (superfine) sugar -

3. 2 tsp. baking soda -

4. Finely grated rind of 1 large orange -

5. 8 tbsp. butter -

6. c. honey -

7. 1 Crunchie bar (chocolate covered honeycomb bar) -

8. 3 1/2 tbsp. softened butter -

9. 1 c. confectioners' sugar -

10. 1 tsp. orange juice -

How to cook deliciously - Orange and Honeycomb Biscuits

1. Stage

Prepare cookies: Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl (or the bowl of a stand mixer), mix together flour, baking soda, caster sugar, and orange zest.

2. Stage

Rub in butter until you have a breadcrumb consistency. Stir in honey and mix to form a stiff dough.

3. Stage

Take teaspoons of the dough and roll them out into balls. Place them onto lined baking trays, spaced a little apart, and flatten them gently with the palm of your hand.

4. Stage

Sprinkle Crunchie Bar pieces onto half of the biscuits.

5. Stage

Bake in oven for around 10 minutes, or until they are cooked through but haven't yet started to color. Transfer cookies to a wire rack and allow to cool completely.

6. Stage

Prepare icing: Beat together butter, confectioners' sugar, and orange juice until you have a smooth mix.

7. Stage

Spread a small amount of icing onto the top of each plain biscuit, then sandwich together with a Crunchie-coated one. Absolutely delicious, and they will sit quite happily in the biscuit tin for a few days, not that they're likely to last that long