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Recipe Collection

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Honey Snap Biscuits

Honey Snap Biscuits Related:   dairy, desserts & sweets, Rosh Hashanah, vegetarian, Yom Kippur

Prep time: 20 minutes + 1 hour refrigeration

Cook time: 10–15 minutes

Yield: 90 2¼-inch biscuits

These are the most delightful, simple-to-make and—best of all—easy-to-eat honey snap biscuits, perfect for Rosh Hashanah (or any time of year). Huge thanks to Carolyn Levitt in Perth for sharing her great recipe with us. We hope to put the recipe in our fourth book—sweet only—due out in 2019. Both the dough and the biscuits freeze well, and one batch makes 90 2¼-inch biscuits.


  • 3 cups all-purpose flour, plus extra for rolling
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground mixed spice (see note)
  • ½ teaspoon ground cinnamon
  • ¾ cup (3 sticks) butter or margarine at room temperature
  • 1 cup brown sugar, firmly packed
  • 1 egg
  • ¼ cup honey


  • Sift the flour, baking soda, salt and spices together. Set aside. Beat the butter until creamy. Add sugar and beat until the mixture is light and fluffy. Add the egg and the honey and beat until well combined. Fold in the dry ingredients to form a dough. Wrap the mixture in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees, and line a baking tray. Flour the counter. Using half of the dough at a time, roll it out to a thickness of about 1/8 inch, lightly flouring your workspace as needed. Cut out biscuits using a floured cookie cutter. Place the biscuits on the prepared tray. Bake for 10 to 15 minutes or until just starting to brown and feel firm. Allow to cool on the trays until crisp.
  • Note: Ground mixed spice is traditionally a sweet spice mix, such as pumpkin spice or apple pie spice, which can have a number of different spices in it. The one we use has a mixture of cinnamon, allspice and nutmeg, but it could be a combination of any three or more of those spices, including ginger and cloves.

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