Honey Snaps

By The Culinary Chase | September 19, 2008 |

Of all the recipes out there for honey snaps, these have to be the easiest ones I’ve ever made! The butterscotch flavor makes these little beauties hard to resist.

Makes 15
recipe from Donna Hay magazine

1/4 honey
90g butter
1/3 cup brown sugar
1/2 cup plain all purpose flour

Preheat oven to 180c (350f). Melt butter with honey and sugar in a small saucepan over low heat until the sugar has dissolved. Add the flour and mix until smooth. Drop tablespoons of the mixture onto a baking tray lined with baking paper and cook for 5 minutes. Cool on a wire rack.

The Culinary Chase’s Note: These cookies are lovely and they didn’t last long!

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7 Comments

  1. Meg on September 21, 2008 at 12:00

    These look so sweet and yummy! Great recipe!



  2. The Culinary Chase on September 22, 2008 at 03:15

    Thanks Meg! They were good but had a few left over & stacked them on top of one another & the humidity here made them stick together. So I put them in the fridge, chopped them up & sprinkled on top of vanilla ice cream…….YUM!



  3. Sara on September 22, 2008 at 04:24

    I love a simple cookie recipe for when the mood strikes but you don’t want to go grocery shopping!



  4. The Culinary Chase on October 6, 2008 at 01:16

    Thanks Sara! You’re so right! The ingredients are already in one’s cupboard!



  5. candyschultz on October 7, 2008 at 03:41

    I am definitely making these. Do you think these would survive a trip to Iraq?



  6. The Culinary Chase on October 8, 2008 at 10:11

    Thanks Candy! Not sure about transit to Iraq…….change in temperature could make the cookies stick together. Perhaps try putting a small piece of wax paper in between each one. Cheers!



  7. candyschultz on October 9, 2008 at 01:01

    Thanks will do. My son’s best man is over there and I am getting tired of the same old cookie recipes.