Makes 40 Cookies

Ingredients:

Honey and cinnamon biscuit dough

• 200g butter, at room temperature
• 1/2 cup (80g) icing sugar mixture
• 1/3 cup Honey Australia’s Cinnamon Honey
• 2 cups (300g) plain flour, sifted
• 1/4 cup (40g) self-raising flour, sifted
• 2 tablespoons milk

Glace icing

• 2 egg whites, lightly whisked
• 3 1/4 cups (500g) pure icing sugar
• 1 tablespoon fresh lemon juice
• 1/2 cup desiccated coconut

Method:

1. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy.
3. Add Cinnamon Honey. Beat until well combined.
4. Place flours and milk in a bowl. Add butter mixture.
5. Mix until dough begins to form.
6. Turn onto a well floured surface. Knead gently until smooth.
7. Divide dough in half and wrap each portion in plastic wrap.
8. Place in the fridge for 15 minutes.
9. 
Preheat oven to 160°C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.

Using a star cookie cutter, cut out biscuits. Place on prepared trays.
Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden.
Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.


Make glace icing:
Using a wooden spoon, lightly beat egg whites. Sift icing sugar over egg white. Stir until smooth. Add lemon juice and stir until well combined.

Spread biscuits with icing, leaving a 2mm border. Sprinkle with coconut. Set aside for 1 hour to set.

Serve or gift wrap.