Today I thought I’d share a scrumptious recipe for Honey Spiced Biscuits. With the addition of cinnamon, ginger and clove (not to mention the honey) these biscuits really stand out and have become a firm favourite with my whole family.
You Will Need
8oz /225g brown sugar
6oz / 170g butter
2 tablespoons honey
1/2 level teaspoon salt
12oz /340g plain flour
1/2 teaspoons bicarbonate of soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
Preheat the oven to 350F., 180C., Gas 4. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Blend in the egg and honey and beat well.
Sieve all the dry ingredients into the mixing bowl and mix well together. Cover the bowl in cling film and chill in the fridge for 1 hour.
Using your hands, roll the mixture into small ball shapes and place evenly spaced onto a baking tray.
As Bank Holiday Monday approaches it’s a safe bet that many of us will be hoping for sunshine so we can break out the BBQ. But why settle for cooking meat straight from the packet, how about livening it up with sauces and marinades. Today I’m going to share a gorgeous Honey & Mustard Chicken Marinade that was given to me by the good folks at Rachel’s Organics.
What You’ll Need
Large bunch of flat leaf parsley
2 garlic cloves
1tsp ground cumin
1tsp ground coriander
1 red chill, de-seeded
2 tbsp whole grain mustard
2 tbsp clear honey
4 tbsp Rachel’s Greek Style Honey Bio Live Yogurt
1 jointed chicken 1.5kg or 800g of chicken portions
To make the marinade place all the ingredients except the yogurt and oil into a food processor and blitz until smooth. With the motor still running add the yogurt and a swig of olive oil and pulse briefly.
Pour the marinade over the chicken pieces and leave to marinade for at least ½ hour or overnight in the fridge.
Pre-heat the barbeque or grill on high. Cook one side and then the other until golden. Check the chicken is cooked all the way through and then serve with lemon wedges.
Note. This recipe works very well with either Chicken Drumsticks or pieces threaded onto a kebab stick as we did here.