Allys Salted Honey Biscuits

Soft, chewy, and kissed with a pinch of flaky salt — these biscuits are the kind of thing that disappears from the plate before they've even had a chance to cool.

Is there anything more comforting than the smell of biscuits baking? These honey biscuits are a firm favourite in our kitchen — simple enough to make on a weekday afternoon, but special enough to bring out on a plate for visitors. The honey is really the heart of this recipe, so we always reach for something from Stuart's hives.

The Werombee Man's honey has a depth of flavour that you just can't replicate with supermarket varieties — floral, warm, and completely honest. Bake a batch, tuck them into a tin, and try not to eat them all before they've cooled.

Servings:
18

Prep Time:
15 Minutes

Chilled Time:
1 - 2 Hours

Cook Time:
10 Minutes

INGREDIENTS

• ½ cup unsalted butter, at room temperature

• 2 tablespoons oil

• 1 cup light brown sugar

• ¼ cup honey

• 1 large egg

• 1 teaspoon vanilla extract

• 2 ¼ cups all-purpose flour

• 2 teaspoons bicarbonate of soda

• ½ teaspoon salt

• 1 ½ teaspoons cinnamon

• Salt for sprinkling the tops of cookies

INSTRUCTIONS

Make the dough: In a large mixing bowl, beat together ½ cup unsalted butter, at room temperature, 2 tablespoons neutral oil (vegetable or sunflower), 1 cup light brown sugar, packed, and ¼ cup honey until smooth and well combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and mix on low until just incorporated. Scrape down the sides of the bowl, then add 2 ¼ cups plain flour, 2 teaspoons bicarbonate of soda, ½ teaspoon salt, and 1 ½ teaspoons ground cinnamon. Mix on low until the dough just comes together — don't overwork it. Fold in any remaining dry bits by hand.

Portion and chill: Line a baking tray with baking paper. Scoop the dough into rounds of about 3 tablespoons each and place onto the tray. Cover and refrigerate until firm, about 1½ hours. This step is worth the wait — it gives the cookies their chewy centres and stops them spreading too thin.

Bake: When ready to bake, preheat your oven to 180°C (160°C fan-forced). Arrange half the chilled dough balls onto a fresh baking-paper-lined tray, spacing them well apart. Bake for around 10 minutes, until the edges are just set and lightly golden — the centres should still look slightly underdone. That's exactly right.

Finish and cool: Straight from the oven, scatter a small pinch of 1 pinch of flaky sea salt, for finishing over each bikkie while they're still warm. Repeat the baking process with the remaining dough. Allow to cool on the tray for a few minutes before moving — they firm up beautifully as they settle.

Notes

The chilling step makes all the difference — don't skip it. You can also roll and refrigerate the dough overnight and bake fresh the next morning. The flaky salt on top is non-negotiable — that little contrast of sweet and salty is what makes these truly special.

Featured:

The Werombee Mans 'Honey’

Choose our golden harvested honey for a taste of pure, natural bliss.

How to Enjoy:

Spread on warm toast for a breakfast delight.

Stir into your morning tea or coffee for a natural sweetener.

Pair with cheeses and fruits for a sophisticated and wholesome dessert.