This biscuit recipe was promoted by the Ministry of Food as it uses little sugar and margarine compared to many traditional biscuit recipes. Honey became a lot more popular during rationing as people looked for an alternative source of sweetness when their access to sugar was limited. This meant that as well as growing their own vegetables, and keeping their own chickens, many people had beehives. The original recipe suggests that you can make 45 biscuits, but I would recommend making them a little thicker and yielding fewer. The limited margarine means that the dough is quite crumbly so you need to be quite delicate, or alternatively you could add a splash of water or milk to form a softer dough.
2 tbsp honey
170g self-raising flour
1 tsp cinnamon
Pinch of salt
- Preheat the oven to 180’C
- Cream together the margarine and sugar in a bowl until light and fluffy
- Add the honey and then work in the flour, cinnamon and salt
- If you have time, wrap the dough and refrigerate for 20 minutes
- Roll out the dough until it is 0.5cm thick.
- Cut into rounds and place on a greased baking sheet
- Bake in the oven for 20 minutes, until golden brown
You can find the original recipe here, alongside some other delicious honey recipes