SHF #10: Honey snaps

I love honey drizzled on toasted crumpets, dolloped onto hot buttered toast, spooned into peppermint tea and used to add a sweet caramelised glaze to everything from roast pumpkin to honey soy chicken wings.

So the theme of honey for this month's Sugar High Friday seemed easy-peasy. Until, as usual, I panicked as I rifled through recipe books, consulted the Internet and put on my thinking cap wondering what on earth I was going to bake that would, as Chairman Kaga would insist, "best highlight the theme ingredient".

As usual, the last book I looked at was my Edmond's Cookery Book, casually flipping through it and not expecting to find anything. And wouldn't you know it--there was the answer staring right back at me. Easy as. No shopping required. Simple and quick. And sounded tooth-achingly enticing. Oh Edmond. I knew there was a reason I treasured you so...

Honey Snaps
From Edmond's Cookery Book

50g butter
2 tablespoons sugar
3 tablespoons honey
1/2 cup plain flour
1 teaspoon baking powder
1/2 teaspoon ground ginger

Melt butter, sugar and honey together in a saucepan.
Remove from heat.
Add flour, baking powder, ginger and stir until mixture is smooth.
Drop teaspoon lots onto a cold oven tray, leaving enough room for the mixture to spread to double its size.
Bake at 180C for ten minutes or until golden.
Leave on tray for a few minutes to cool before removing to a wire rack.

Makes 20.

TIPS:
Make only enough batter that you can bake at a time. I tried to make a triple batch (yeah I'm a lazy but greedy cook) and the mixture dried out by the 2nd and 3rd batch (reheating it doesn't help, it only cooks your dough). Really though, this is sooo easy and quick to whip up, that making repeat batches is barely a hassle at all.

THE VERDICT:
YUM! They are just like Brandy Snaps (but without the brandy). Mine were quite gingery as I was deliberately heavy-handed with the ginger but the buttery sugary goodness seems to have caramelised as an almost toffee-like biscuit. You can see that toffee-like goodness by just looking at the number of holes in the biscuit. That's butter baby!

Terribly addictive. Mission successful.

Check out the full wrap-up of Sugar High Friday honey entries by this month's host, Nic from bakingsheet, here.