Honey drop biscuits

    12 min

    Mace and honey team up for an unusual flavour in this recipe. These biscuits taste best if you give them about a week in the tin to mellow.

    2 people made this

    Serves: 30 

    • 170g butter
    • 200g caster sugar
    • 1 egg, separated
    • 1 teaspoon orange zest
    • 60ml honey
    • 280g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon salt

    Cook:12min  ›  Ready in:12min 

    1. Preheat oven to 175 C / Gas 3-4. Grease two baking trays.
    2. In a medium bowl, cream butter and sugar until light and fluffy. Gradually blend in the egg yolk, orange zest, and honey. Sift together the flour, baking powder, salt, and mace; stir into the creamed mixture.
    3. Drop mixture by teaspoonfuls about 5cm (2 in) apart onto the prepared baking trays. Flatten biscuits with a fork dipped in flour. Brush lightly with egg white. Bake until lightly coloured, about 10 to 14 minutes. Cool on wire racks after removing from oven.

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    Reviews & ratings
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    Reviews in English (5)


    FYI The following is from The Cook's Thesaurus: mace Notes: This is the lacy wrapping that covers nutmeg when it's plucked from the tree. Its flavor is similar to nutmeg, but slightly more bitter. It's usually sold already ground, but you can sometimes find blades of mace that you can grind yourself. Substitutes: nutmeg (sweeter and milder than mace) OR allspice OR pumpkin pie spice OR cinnamon OR ginger.  -  08 Jun 2004  (Review from Allrecipes US | Canada)


    Very good! I didn't have orange zest or mace, so I left the orange out and used Old Bay instead. We liked these a lot! Thanks!  -  11 Dec 2002  (Review from Allrecipes US | Canada)


    So, I made these with almond flour instead of regular to make them more low-carb. They spread out more than they probably should have, but the taste! so good! The orange/honey/mace combo is something really special and different. I think these are a great Christmas cookie, with clementines in season and all.  -  06 Dec 2012  (Review from Allrecipes US | Canada)