|Prep time||1 hour, 45 minutes|
|Cook time||20 minutes|
|Total time||2 hours, 5 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Sweet Things|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Christmas, Special Occasions|
Cute, gooey Christmas starts with honeycomb.
- 1/2 Batch biscuit cutter biscuit dough (1 disc, refer to recipe in notes)
- 30g honeycomb
- 1 cup pure icing sugar (sifted)
- Star biscuit cutters in assorted sizes
|1.||Prepare the biscuit dough as per the recipe, and cut and bake star shaped biscuits in various sizes. Allow the biscuits to cool completely.|
|2.||Crush the honeycomb and place onto a small plate or saucer.|
|3.||Add enough water to the icing sugar to make a smooth, spreadable paste.|
|4.||Spread a thin layer of icing over the top of biscuit then dip into the honeycomb to coat the top. Place on a wire rack to set.|
|5.||Allow the biscuits to set for 20 minutes before storing in an airtight container until ready to serve.|
Low Chemical / FAILSAFE
When honeycomb comes into contact with air it goes soft and gooey, which makes the top of these biscuits very yummy.
Best decorated on the day you want to serve them, but last quite well for 2 - 3 days. The biscuits keep extremely well and can be made days or weeks in advance and stored in an airtight container.
You can use any biscuit dough, but I use this one; my favourite combination is made with chocolate and wholemeal flour variation of the biscuit dough.
The number of biscuits made depends on the size of the cutters used.