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These biscuits came from a cookie recipe book I was given many years ago. I loved the look of the biscuits but with over 300g of butter and 250g of sugar (and so crunchy they could break teeth) they needed some serious tweaking.

So I started tweaking. I then tweaked again and then tweaked some more until I got these deliciously light, almost fluffy Honey Nut Biscuits. They have a faint hint of honey and delicious nutty crunch. They look really impressive on a plate with a pot of tea (surely they go great with wine too no?).

If you are unable to have nuts you can make these biscuits minus the nut crumb.

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Honey Nut Biscuits
Serves 24
Total Time
25 min
Total Time
25 min
Biscuit
  1. 200g butter, cubed
  2. 100g honey, you can reduce this however it removes the honey flavour and sweetness
  3. 1 tsp of vanilla extract
  4. 1 egg
  5. 300g self raising flour
Nut layer
  1. 40g macadamias
  2. 40g cashews
  3. 40g almonds
Then mix like this
  1. Preheat oven to 170C. Line two baking trays with baking paper.
  2. Place butter into bowl. 1 minute / 40C / Speed 2. Scrape down sides.
  3. Add the honey, vanilla and egg. Speed 4 / 10 seconds. Scrape down sides.
  4. Add flour. Speed 5 until combined. This is a wet dough but hold its shape well to be rolled due to the fat content.
  5. Place the nuts onto a chopping board and carefully cut with a sharp knife until into small chunks. I prefer to do this by hand than in the thermomixer.
  6. Roll a tablespoon of mixture into a ball. Press one side into the nut crumb and flatten slightly. Place biscuits onto the tray.
  7. Repeat for all the dough, ensuring you leave space between each biscuits as they will expand.
  8. Bake for 10-15 minutes or until the nut layer is brown. The biscuit may feel soft but will harden slightly upon cooling. This isn’t a crunchy biscuit.
Or cook like this
  1. Preheat oven to 170C. Line two baking trays with baking paper.
  2. Place butter into a stand mixer bowl with beater attachment. Beat on medium speed until softened.
  3. Add the honey, vanilla and egg. Beat on medium until the butter is lighter in colour.
  4. Add flour. Beat on low-medium speed to incorporate the mixture. This is a wet dough but hold its shape well to be rolled due to the fat content.
  5. Place the nuts onto a chopping board and carefully cut with a sharp knife until into small chunks.
  6. Roll a tablespoon of mixture into a ball. Press one side into the nut crumb and flatten slightly. Place biscuits onto the tray.
  7. Repeat for all the dough, ensuring you leave space between each biscuits as they will expand.
  8. Bake for 10-15 minutes or until the nut layer is brown. The biscuit may feel soft but will harden slightly upon cooling. This isn’t a crunchy biscuit.
The Road to Loving My Thermo Mixer https://trtlmt.com.au/