Avoidance should be one of the seven deadly sins, and I’m sure many of us don’t even realize we’re doing it. Instead, for whatever reason, we believe the task is beyond our capabilities often without even having a go.
I realized earlier this year that there were so many things I’d wanted to bake, but I didn’t think I could do it. However, after seeing this same perfectionist fear of failure avoidance in my own children, I started to recognise it more in myself. So, as we started coming out of covid lockdown, I started making fancy cakes and desserts for our weekly Church life group where there were enough people to consume most of what I’d made, but leaving a bit left to bring home for the kids. This way, I could make something big and extravagant without us eating it for the next week.
However, while I’ve made plenty of pavlovas, Key Lime Pie, Banoffee Pie, Lemon Meringue Pie, I still haven’t attempted tiramisu (even though the ingredients are in the fridge and the mascarpone’s about to go off) or Pecan Pie. However, with Christmas rapidly approaching and after finding my grandmother’s Honey Biscuit Recipe and getting some advice from fellow German-Australian descendants, I decided to test it out tonight with a half batch to see how it goes.
Well, I was pleasantly surprised. Actually, scrap that. I was doing the happy dance before the biscuits even came out of the oven. I knew that smell. It was like something primal from my childhood. Part of my DNA. We were family, in a strange sort of way. The smell must’ve been rather alluring because our 16 year old son suddenly appeared in the kitchen. “What are you baking?” He definitely had that look in his eyes. He ate one and left with three or four which rapidly vapourized. Forget the Masterchef judges. There’s nobody more critical of food than my kids. So my son’s seal of approval, was a very good endorsement.
After making the Honey Biscuits, I can now speak more authoritatively about what they actually are. Indeed, they’re heading towards being more of a cake than a biscuit and are soft, light and airy. I followed my grandmother’s example of separating the eggs and beating up the egg whites and then adding the sugar. I used Capilano Honey which has a middle of the road honey flavour. My grandmother’s recipe didn’t mention adding a honey glaze. However, when I took the first batch out of the oven, they looked like something was missing. So, I mixed about a tablespoon of honey with a dash of boiling water and brushed it over the biscuits before they went in the oven. A good, generous splash of the honey glaze reproduced the honey biscuits just as my grandmother had made them…golden clouds of honey with an almost magical roast almond in the centre.
So, this is how the recipe turned out…
Honey Biscuits – Ruth Haebich.
2 eggs, separated
Squeeze lemon juice
2 teas bicarb soda
1/2 teas ground cloves
1/2 teas ground cinnamon
Roughly 1 tablespoon of honey and a splash of boiling water.
- Beat egg whites using mix master until stiff.
- Gradually add sugar and beat well.
- Add honey. Mix well.
- Add egg yolks.
- Sift in about a cup of Plain flour with ground cloves, bicarb soda and cinnamon. Keep adding flour until it forms a dough and loses its stick. The dough is pale in colour.
- I rested it in the fridge for half an hour, although I’ve also heard others leave it overnight.
- Using a teaspoon, take heaped spoonfuls of mix and roll into a ball and place on a greased tray. Push half a blanched almond into the centre.
- Generously brush biscuits with honey glaze using a pastry brush.
- Bake at 180 degrees celsius for about 10-15 minutes. Remove when golden brown.
By the way, I wanted to share one last tip I picked up from the German-Australian community page, and that was to put a slice of bread in the biscuit tin to stop them from going hard. I don’t know if that works. Meanwhile, I’ll be interested to see what they’re like in the morning, but they were absolutely incredible straight out of the oven!
Please let me know if you have a go with these, and how you went.