Honey Butter Biscuits are Pure Sweetness!πŸ˜‹

Similar to shortbread biscuits but with a honeyed twist, these biscuits and a delicious treat any time of the day!

Makes 20 biscuits.


For the Cookies:

  • 113g softened butter (room temperature)
  • 30g powdered sugar (sifted)
  • 1 egg yolk (room temperature)
  • 1/4 teaspoon vanilla extract
  • 22g honey
  • 140g all-purpose flour (or cake flour)
  • 1/4 teaspoon salt

For the Glaze:

  • 90g powdered sugar (sifted)
  • 15ml milk
  • 7g honey


Making the Dough:

  • Cream butter and sugar until pale and light.
  • Mix in egg yolk, vanilla extract, and honey until combined.
  • Sift in flour and salt, then mix to form a soft dough.
  • Wrap the dough in plastic and refrigerate for 20 minutes.
  • Divide the chilled dough into 2 equal portions.
  • Roll each portion into a 4-inch (10cm) long cylinder, about 1 inch (3cm) thick.
  • Wrap the cylinder-shaped dough in plastic.
  • Refrigerate for 45 minutes or freeze for 25 to 30 minutes.


  • Preheat the oven to 356Β°F (180Β°C) or 160Β°C with a fan.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Remove the chilled dough from the freezer or fridge and unwrap.
  • Slice into 0.4-inch (1cm) thick disks and place on the prepared baking sheet.
  • Optional: If the slices become too soft while cutting, refrigerate for 10 minutes to prevent spreading.
  • Bake for 15 to 18 minutes until golden.
  • Let the baked cookies rest on the baking sheet for 5 minutes to firm up.
  • Transfer the cookies to a cooling rack to cool completely.

Making the Glaze:

  • In a bowl, whisk together powdered sugar, honey, and milk until thick and smooth.
  • Spread the glaze evenly over the cooled cookies using a spatula or a piping bag without a nozzle.
  • Allow the glaze to dry and set for at least 10 minutes.
  • Once the glaze is dry and set, store the cookies in an airtight container for up to 5 days.