Tasty honey caramel biscuits

These sweet honey and caramel cookies are awesome next to your afternoon cup of tea or anytime you’ve got a sugar craving. The combo of golden honey and that rich caramel hits all the right notes and everyone in the family will go crazy for them.

I always whip up a batch of these for the holidays and they disappear super quick. My guests asked for how to make them before leaving the first time I served these.

Delightful Ingredients

• 3 tbsp honey: or swap for 2 tbsp golden syrup for a caramel twist, the better the honey the stronger the taste
• 1/2 tsp baking powder: gives them just the right lift
• 2 tsp vanilla powder: or some vanilla extract, brings a gentle aroma that pairs well with honey
• 175 g all-purpose flour: holds everything together just right
• 90 g white sugar: keeps things sweet without overpowering the other flavors
• 100 g butter: let it come to room temp so it’s soft for a creamy mix and deep flavor

Simple Step-by-Step Directions

Let them cool down:

Once they’re out of the oven, leave the cookies on the tray to cool down completely. Transfer to a container only when they’re firm—they get a bit crispier as they chill.

Slice while hot:

With the tray out of the oven, use a knife to quickly cut the logs into diagonal slices while they’re still soft and warm. This is the best time—don’t wait too long!

Bake to golden edges:

Pop them in for 12 to 14 minutes till you see golden brown on the sides. Watch closely—the difference between just right and too done is only a minute or two.

Slightly flatten the logs:

Gently push down on each log with your fingers to flatten them a bit. Helps them cook even and gives that classic look.

Portion and shape dough:

Split the dough into three equal bits, roll each into a log. Place on your lined tray leaving space—they spread when they bake.

Mix in the extras:

Add your flour, vanilla, baking powder, and honey (or syrup) to the creamed butter-sugar bowl. Mix it all till you get a nice dough but don’t overdo it—you want tender cookies.

Blend butter and sugar:

In a big mixing bowl, cream together the soft butter and sugar till the mix is light and smooth. Make sure your butter isn’t cold, it makes things way easier.

Heat up your oven:

Switch your oven on to 180°C and line a cookie tray with parchment paper while it gets hot.

Honey really steals the show here. I always love grabbing wildflower honey from a local farm for a nice floral touch. My grandma used to make something similar with her own backyard honey, so every time I bake these, it takes me right back to hanging out in her kitchen.

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Cookie Storage Tips

These cookies will hang out perfectly in a jar or airtight box at room temp for around a week. Stack them with baking paper between layers to keep them from sticking. Want to keep them even longer? Freeze for up to three months, then just let them thaw at room temp for about an hour before digging in.

Swaps and Substitutes

No honey? Maple syrup works and gives a slightly different but just as yummy twist. For gluten-free folks, swap in your favorite GF flour blend with a bit of xanthan gum. Going vegan? Use a good dairy-free butter instead of regular.

Serving Ideas

Put these out on a cute plate with a cup of Earl Grey or a strong coffee—they’re perfect for afternoon snack time or as a homemade gift. Want something fancier? Dip one end in melted dark chocolate, then sprinkle over chopped toasted hazelnuts. Or pop a couple next to vanilla ice cream for a quick and classy dessert.

Backstory and Traditions

This one’s inspired by classic Scandinavian cookies—folks up north especially love these during the cold seasons. In places like Sweden, honey cookies are a Christmas tradition. That golden syrup for the caramel twist? It’s a staple in British baking that gives a unique, rich flavor.

Frequently Asked Questions

→ What kind of honey works best for these cookies?

You can pick any honey you like, but a mild-flavored honey is ideal to let the caramel shine through.

→ Can I use a flour substitute?

Absolutely, feel free to swap all-purpose flour for gluten-free or semi-whole flour, but the texture might shift slightly.

→ How do I keep the cookies from sticking during baking?

Make sure to space out the dough rolls well on the baking sheet so the cookies have room to spread.

→ Can these cookies be stored?

Yes, keep them in an airtight container at room temperature. They stay fresh for about 5-7 days.

→ What's a honey alternative for that caramel taste?

You can use golden syrup or maple syrup for a similar flavor instead of honey.