Eggless Ginger Honey biscuits/ Eggless Ginger honey cookies
Crispy flavourful biscuits without eggs.
These biscuits have crunch and goodness of ginger and honey, which makes them a very warm treat during winter. These are eggless and easy to make and can also be frozen, yes frozen for good 3 months :).
I have used honey, you can opt for Mollases or agave syrup too, honey just gives it a good flavour which I like.
Also, my vegan friends can opt for olive oil or coconut oil instead of butter and almond milk instead of milk.
- 375 grams All purpose flour
- 150 grams dark brown sugar
- 5 grams baking soda
- 8 grams Ground Cinnamon
- 5 grams Ground dry ginger
- 1 gram Ground clove
- 2-3 grams Ground Nutmeg
- 3 grams Salt
- 170 grams Unsalted butter at room temperatre cut into 12 pieces (If using salted butter then pls skip adding the salt.)
- 200 grams Raw Honey
- 30 grams Milk
- Making Ginger Honey Biscuits
- Take flour, brown sugar, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a mixing bowl and mix.
- Add the butter pieces with a pastry blender and cut the butter in until the mixture resembles a fine meal.
- Keep the mixer running at the lowest speed and gradually add the honey and milk and mix until combined, about 30 seconds. If it's not coming together you can use your hand to give it the dough form.
- Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight. (Refrigeration is crucial as the dough will be too sticky to handle).
- Preheat the oven to 180 degrees Celsius. Line the baking sheet/tray with parchment paper.
- Remove the dough from the fridge and place it on a well-floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut circular discs with a cookie cutter and place them on prepared baking sheets.
- Bake the biscuits until set in the centers and the dough doesnt seem moist with teh touch of a finger 10 mins approx (depending on the size of your cookie cutter). Do not over bake, the baking goes on, on the wire rack while cooling.
- Once baked remove the biscuits on a wire rack. Allow to cool to room temperature before serving.
- Store these biscuits in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
Make Ahead & storing Instructions:
- Make the ginger honey cookie/biscuit dough and store it well covered in plastic wrap in air tight container in the refrigerator for 3-4 days or in the freezer for upto a month.
- When you are ready to bake them, allow the dough to thaw in the refrigerator before attempting to roll.
- Roll out and cut into cookies when ready to bake. You can also bake the cookies and freeze them for 3 months.
I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.
I approach cooking with an emphasis on family-friendly food and the tastiest ways to eat healthy together! When not in my kitchen, I’m often reading or painting, and exploring the best food locations whenever I can.
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