Breakfast Time

The most important meal of the day. For some. If you’re like me, you skip it and snack until lunch time. I have a pot of 10+ on my desk that I stick various things in when I get hungry, and that is far better than elaborate smoothie bowls and over-night oats with a hundred toppings. Though I may post about those at some point… 

What’s best for dipping, you may ask? I got it. Easy recipe for biscuit things below – 125g Butter 2 ½ Cups All-Purpose Flour  ¼ Cup honey Heat your oven up to 180C and line an oven tray with baking paper. Soften the butter a wee bit in the microwave but don’t melt it into a clear puddle. Put it in a big mixing bowl with the honey. I’ve used a 5+UMF for manuka flavour without the expensive MGO. You can definitely use a 15 or 20+ for the stronger flavour, but be aware the cooking part will damage the unique manuka properties. Beat the mixture with an electric mixer until creamed and fluffy. Add the flour and use a wooden spoon to mix together into a dough. If it’s a bit of a crumbly mess get your hands in there. Smoosh it up until it forms a nice ball. 

Make a big mess in your kitchen by sprinkling flour on your bench in preparation for rolling out your dough. Roll that ball into a flat piece about 5mm thick. (About 1/4inch for our imperial friends) Now, you can cut out cookie shapes with a cookie cutter and pop them on your oven tray. Or, cut the flat piece into long dippy sticks. Bake for 12 minutes and then cool on a wire rack. If you want a gluten-free option you can substitute the flour for rice flour, I’ve tried it and they taste great. They’re crispier than wheat flour cookies but can burn a little on the edges if you don’t watch them. If you’re not a dipper, a basic lemon icing tastes great on them too. 

If you made these give us a shout-out and show us on social media, @mandhnewzealand (even if you didn’t buy our honey for it, ‘cos you never know when we might send out free samples!).

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