Vanilla snap honeycomb cook­ies

donna hay - - Inspired Honey -

125g un­salted but­ter, chopped and soft­ened

¼ cup (55g) caster (su­perfine) sugar

2 ta­ble­spoons honey, plus ex­tra to serve

1 egg

1 tea­spoon vanilla ex­tract

1¾ cups (255g) plain (all-pur­pose) flour bor­der ic­ing

1¼ cups (200g) pure ic­ing (con­fec­tioner’s) sugar, sifted 3½ tea­spoons boil­ing wa­ter fill­ing ic­ing

1 cup (160g) pure ic­ing (con­fec­tioner’s) sugar, sifted 1 ta­ble­spoon boil­ing wa­ter

Place the but­ter and sugar in the bowl of a stand mixer and beat for 6–8 min­utes or un­til pale and creamy. Add the honey, egg and vanilla and beat for 2–3 min­utes or un­til well com­bined. Add the flour and beat un­til the mix­ture just comes to­gether to form a smooth dough. Roll out the dough be­tween two sheets of non-stick bak­ing pa­per to 4mm thick. Re­frig­er­ate for 30 min­utes or un­til firm.

Pre­heat oven to 160°C (325°F). Us­ing hexag­o­nal cookie cut­ters of vary­ing sizes+, cut hexagons from the dough and place on large bak­ing trays lined with non-stick bak­ing pa­per, re-rolling the dough as nec­es­sary. Cook for 10–12 min­utes or un­til light golden brown. Al­low the cook­ies to cool on the trays com­pletely.

To make the bor­der ic­ing, place the ic­ing sugar and boil­ing wa­ter in a medium bowl and whisk un­til smooth. Place in a pip­ing bag fit­ted with a 1mm noz­zle. Pipe around the edges of some of the bis­cuits and al­low to set. Spoon the ex­tra honey into the cen­tre of some of the bis­cuits.

To make the fill­ing ic­ing, place the ic­ing sugar and boil­ing wa­ter in a medium bowl and whisk un­til smooth. Spoon some of the ic­ing into the cen­tre of some of the bis­cuits and spread to an even layer. Al­low to set. Serve. MAKES ABOUT 28. + We used a com­bi­na­tion of 6cm, 6.5cm, 7cm and 7.5cm hexag­o­nal cookie cut­ters.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.