Today, the forces of chaos which govern my scrambled egg existence, conspired together to prompt me to sort out my Grandmother’s recipe for Honey Biscuits. I am an Australian of German descent on my mother’s side, and my grandmother’s Honey Biscuits were as much a part of Christmas as my mother’s traditional English-style Christmas cake and my Christmas pudding. The biscuits were round with half a blanched almond stuck in the middle like the star perched on top of the Christmas tree. They lived inside big glass jars from another time zone, which always seemed strangely magical (even when they were empty).
These Honey Biscuits were very special, but they were also my grandmother’s thing. I’ve never seen my mother make them, although she’s always been an accomplished cook and was famous for her Sponge cakes, which were typically served with lashings of passionfruit icing and a thick layer of whipped cream.
Not having the recipe until after my grandmother passed away, I found an alternative in a German cookbook my grandparents had given me. These were very nice, definitely German and reminiscent of the Honey Biscuits, but were definitely NOT THE SAME!!
I don’t know if that really matters. Or, whether it’s just the spirit of the thing that counts. Moreover, I guess you’ve got to ask at some point whether you really want to keep on eating food from 200 years ago every Christmas just to satisfy tradition. Or, do you try something new? Indeed, do you make Christmas food that you and your current day familyactually like and is more in keeping with your usual fare?
Being a lover of history, ceremonies and traditions, I’m all in favour of going retro one day a year and having the same old same old. Without the carving of the Christmas ham and the lighting of the Christmas pudding along with my aunt’s Mango and Avocado Salad with cashew nuts, it just wouldn’t be the same. Actually, you can add scorched almonds and shortbread to the list. However, what I really love about Christmas lunch is catching up with the extended family after another year and seeing how everyone’s changed. Or, indeed, how some have stayed the same. I come from a large family too, so that makes for added excitement, a swag of personalities and stories. Moreover, there’s always one of two who enjoy too much Christmas cheer.
However, this year our Christmas will be rather different, as we will be hosting Christmas Day at our place with only my Mum, Dad and possibly brother coming over. This has sent us into quite a tailspin and we’re currently in the throws of carving up an old piano and trying to vacate the loungeroom to get the new floating floor down in time. It’s a nightmare, but at least I now have a pile of cookbooks to exit the house.
It was sorting through these cookbooks, which took me back to my grandmother’s Honey Biscuit recipe. You see I found a recipe book from Hahndorf, the German-Australian village in South Australia which my grandfather and three generations before him called home…”Recipes From My Grossmutter”. I also found “The Barossa Cookbook”, which was published at the end of WWII. The Barossa Valley is best known as a wine-producing region, and it’s not far from Hahndorf. So, when it came to sorting out this recipe, I thought this cookbook was almost a sure fire bet. After all, it’s one of those community cookbooks where people contribute their favourite recipes and their names are printed down below.
Fortunately, although I’ve never made my grandmother’s Honey Biscuits, I do have her recipe and I’m pretty sure I’ve seen her make them. However, while this sounds like I’ve got it sorted, the handwritten recipe didn’t inspire me with confidence. Had she left something out? It was also written in pounds and ounces, which always does my head in, and is almost a surefire recipe for catastrophe.
1/2 lb Honey
1 lb Sugar
4 teas bicarb soda
a little acid
a few drops of lemon essence
Flour – flour enough to roll out.
After she lists the ingredients, she seemingly inserts herself into the process, and it soon becomes clear that my grandmother is leaving the main road and making her own way cross-country. There’s what the recipe says, and then there’s HER WAY which she introduces as “I use”. She then proceeds to halve the recipe, which seems fair enough, as I reckon the full amount would keep the entire Von Trapp family in biscuits from one Christmas to the next.
However, it’s the next bit which really captures my attention: “I beat the egg whites till stiff, add sugar and beat for awhile then add the yolks and beat again.”
Why does she separate the eggs and beat up the egg whites by themselves? This is what you do for making sponge cakes. However, as I glanced through the other recipes for Honey Biscuits in the Barossa Cookbook, nobody else mentions that! So, why did she do it? Was it her special secret which produced feather-light Honey Biscuits? Or, was she just making more work for herself?
I don’t know, and that’s one of the reasons I’ve decided to post her recipe on the blog. I need help. Do any of you know why this is so? If so, please explain.
The other thing I’d like to address is what constitutes your authentic German-Australian Honey Biscuit, and how does it compare to the German original? Or, is there a German equivalent?
I thought the Honey Biscuits were a form of Lebkuchen. However, there seem to be quite a few differences. Most notably, the Lebkuchen is heavily spiced where my grandmother’s recipe only calls for a little allspice, and also doesn’t contain any butter. My grandmother’s recipe definitely produces a honey-flavoured, NOT a spiced biscuit. Apparently, that’s because Germans living in the Barossa and isolated areas of Australia, couldn’t procure the spices “back in the olden days” and produced their own baking dialect in the same way they came to speak: “Barossa Deutch” (Barossa German). However, there are also variations of Honey Biscuits which are a lot more spicey and more in keeping with their authentic, german heritage.
So, there is this sense of recipes migrating from the mother country and being translated and adapted to the new one, with Australian-Germans putting their own stamp on this old tradition. On top of this, you have people like my grandmother who do their own thing, experiment, adapt; which is perhaps in keeping with that very same pioneering spirit which saw my ancestors embark on ships for an unknown country almost at the bottom of the globe, and hope for the best and have a bit of faith.
So, which version of the Honey Biscuit is the real McCoy? Which should I bajke and carry forward to my own children?
I wasn’t sure. However, an inspiring solution hit me in the face this morning, after I’d had time to sleep on it. That is, you can make variations on the Honey Biscuits just like you can do with Refrigerator Biscuits where you can add nuts, peanut butter, chocolate chips or even turn them into Jam Drops. The sky’s the limit. So, you can also make a batch of Honey Biscuits where some taste more like honey and you can add the spices to the rest. After all, nothing is set in stone – even traditions. They can always be taken forward and adapted- themes and variations.
Have you ever tried making Honey Biscuits and how does your recipe compare to my grandmother’s recipe? Meanwhile, in addition to baking the Honey Biscuits, I’m going to have a go at making authentic German Lebkuchen from a recipe over at Daring Gourmet. She even making her own candied peel and spice mix, so it could be a bit much on top of getting the house ready for Christmas, but isn’t Advent the season of insanity where we always do, spend and eat too much? It’s too late for me to challenge that this year, but January is only round the corner along with an end to 2020. I know for many, that will be the be st Christmas present of all!!
Here’s the link to the “Authentic German Lebkuchen Recipe” if you’re feeling daring.. This recipe is based around ground nuts, has no flour, and seems heavily spiced: https://www.daringgourmet.com/traditional-nuernberger-elisenlebkuchen-german-lebkuchen/