Honeycomb Biscuits

Styling by Diane Heierli, photography by C&D Heierli. Assistant, Ros McOnie.

SERVING SUGGESTION: Try this recipe with a sparkling wine or MCC from wineofthemonth.co.za




For the Biscuits:

  1. Cream butter and sugar together until pale and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Add the flour and beat until combined and dough has formed.
  4. Wrap dough in cling wrap and refrigerate for at least 30 minutes.

For the Icing:

  1. Beat egg whites until foamy.
  2. Slowly incorporate icing sugar by beating with a handheld mixer until everything is combined.
  3. Add honey and beat for another minute. The mixture should be stiff.
  4. Divide mixture into three, leave one white and add food colour (ivory and buttercup yellow) to the other two.
  5. Place icing into three piping bags with a small round nozzle.
  6. Pipe an outline onto the biscuits.
  7. Add a little water to each of the left over icing bags until quite runny. Pour runny icing onto biscuits and use a toothpick to pull the icing to the edges (keep within the piped outlines),
  8. Leave to dry completely.


For the Biscuits:
200g butter
200g castor sugar
2 free-range eggs
400g flour

For the Icing:
2 egg whites
700g icing sugar
2 tbsp honey
food colouring (ivory and buttercup yellow)