Roger Patterson's Honey Recipes

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Honey Raisin Choc Drops (00035)

4 oz Margarine
4 oz Liquid Honey
1 Egg
2 oz S R Flour
2 Tsp cocoa
6 oz Rolled Oats
3 oz Seedless Raisins
A few cooking chocolate drops

Cream margarine and honey.
Add the egg.
Mix together dry ingredients and stir in.
Drop teaspoonfuls of the mixture onto greased baking sheet and allow room to spread.
Bake in fairly slow oven until set (about 10 mins).

Honey Shortbread Biscuits (00036)

4 oz Butter
6 oz Plain Flour
1 tsp ginger
1 oz Honey (preferably set)

Rub butter into flour.
Add ginger and honey and mix together to make biscuit dough.
Roll out thinly.
Cut into rounds.
Bake in medium oven for about 10 mins until lightly browned.
Transfer to cooling tray.

Chocolate Chip Cookies (00037)

½ cup margarine
½ cup Liquid Honey
1 Egg
1 cup sifted plain flour
1 tsp baking powder
¼ tsp salt
½ tsp vanilla
½ cup chocolate chips
¼ cup chopped nuts

Cream margarine and add honey, beat until light and fluffy.
Add egg and beat well.
Sift flour, baking powder and salt.
Mix flour mixture into margarine and honey.
Add vanilla, although this can be omitted if desired.
Fold in chocolate chips and nuts.
Chill and drop by teaspoonfuls onto greased baking sheet.
Bake at 375°F for 12 mins.

Krispie Shortcake (00038)

Make your usual shortcake recipe and use the following as topping:

2 oz butter
6 oz honey
4 oz plain chocolate
4 oz rice crispies

Melt butter, honey and chocolate together in a saucepan over a low heat.
Add rice crispies and mix together.
When the chocolate mixture is cool spread over the shortbread immediately

This amount covers four 7" rounds of shortbread

Sand Tarts (00039)

1 cup butter
¼ cup honey
1 cup ground almonds
2 ½ cups sifted flour
1 tsp vanilla extract

Mix ingredients together.
Cut off small pieces of dough and roll to thickness of a pencil, and form into crescents.
Place on greased baking sheet and bake at 325°F.

Honey Cookies (00040)

4 oz flour
2 oz butter
1 cup honey
½ tsp bicarb soda
2 oz sultanas
2 tsp hot water

Cream butter and add gradually to flour.
Dissolve bicarb soda in hot water and add to flour and butter.
Sprinkle sultanas over the mixture.
Add honey a little at a time and mix well until a firm dough.
Roll out on a floured board to ⅜" or 10mm thick.
Cut out and place on greased tin and bake in hot oven.

Honey Nut Biscuits (00041)

½ cup honey
1 cup Brown sugar
½ cup shortening
1 egg
1 tsp vanilla
2 ⅓ cups sifted flour
½ cup chopped hazelnuts

Cream honey, brown sugar and shortening.
Add egg and beat well.
Sift dry ingredients and add.
Add nuts.
Mix and shape into long roll about 2" diameter.
Cover with foil and chill overnight.
Slice thinly and bake in hot oven 400° 10-12 mins.

Honey Pecan Butterballs (00042)

1 cup butter
¼ cup honey
2 cups sifted flour
½ tsp salt
2 tsp vanilla extract
2 cups finely chopped pecan nuts
   icing or caster sugar

Cream butter.
Gradually add honey and beat well.
Stir in flour, salt and vanilla.
Mix well.
Add nuts.
Form into very small balls and place on a greased baking sheet.
Bake at 300°F for 40-45 mins.
Roll in sugar while still hot.
Cool and roll again in sugar.

Honey Date Bars (00043)

¾ cup sifted flour
¼ tsp salt
   baking powder
1 cup diced pitted dates
½ cup finely chopped walnuts
2 eggs well beaten
3 tbsp melted shortening
¾ tsp
¾ cup honey

Sift together dry ingredients.
Add dates and nuts.
Combine eggs, shortening and honey.
Add to dry ingredients and blend.
Pour into greased pan and bake for 30 minutes at 350°F.
Cool in pan for 10 minutes and cut into bars.

Cornflake Macaroons (00044)

2 oz cornflakes
2 oz blanched almonds
2 egg whites
7 oz caster sugar
1 tbsp liquid honey
3 oz dessicated coconut
½ tsp almond essence

Arrange two oven shelves: one bottom, one centre. Pre-heat to 300°F.

Grease 2 baking sheets.
Place cornflakes in paper bag and crush with hands.
Chop almonds.
Place egg whites in clean, grease free bowl and whisk until stiff but not dry.
Fold in sugar with metal spoon.
Measure honey carefully, levelling off spoon with a knife,and making sure there is none on the underside of the spoon.
Fold into mixture with cornflakes, almonds, coconut and almond essence.
Pile heaped teaspoonful of mixture onto baking sheets, about 1" apart.
Bake for 20-25 mins until pale golden.
The lower tray will take 3-5 mins longer.
Remove and leave on rack to cool.

Honey Chippers (00045)

½ cup butter
½ cup liquid honey
1 egg
1 ¼ cups sifted flour
½ tsp baking soda
½ tsp salt
   vanilla essence
1 cup chocolate pieces
½ cup chopped pecans

Cream butter and honey together.
Add egg and beat well.
Sift together dry ingredients and add.
Blend well.
Add vanilla, chocolate and pecans.
Mix well.
Drop by rounded teaspoons onto a greased baking sheet, and bake at 375°F for 12-15 mins.

Honey Wafers (00046)

½ cup butter
½ cup sugar
1 cup honey
1 egg
1 cup plain flour
½ tsp spice
½ cup finely chopped blanched almonds

Cream butter, sugar and honey.
Beat in egg.
Stir in the flour, spices and almonds.
Drop by tablespoon on to greased and floured biscuit sheet.
Bake at 350° until just brown round the edges.

Honey Gingerbread Cookies (00104)

1½ cups honey
¾ cups butter or margarine, softened
1 egg
5 cups all purpose flour
2 tsp baking powder
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground cloves

In a large bowl, cream honey and butter until light and fluffy. Beat in egg.
Add flour, baking powder, ginger, cinnamon and cloves; mix until combined.
Wrap dough in plastic wrap and refrigerate for at least two hours.
When dough is chilled, divide dough in half; return one half to refrigerator and make cookies with the other half.
Dust work surface and dough lightly with flour. Roll out dough to ¼ inch thick.
Cut into gingerbread men shapes using a cookie cutter; transfer to well greased baking sheet.
Bake at 350°F for 10 to 12 minutes.
Remove cookies from sheet and cool on wire rack. Repeat with remaining dough.
Makes about 3 dozen cookies depending on the size of your cutter.

Apricot Honey Oat Bar Biscuits (00105)

1½ cups old-fashioned rolled oats (uncooked)
½ cup finely chopped dried apricots
½ cup honey
¼ cup non-fat plain yogurt
2 large egg whites
2 tbsp wheat germ
2 tbsp flour
3 tbsp margarine, melted
½ tsp cinnamon
½ tsp vanilla
¼ tsp salt

1. Preheat oven to 325°F. Spray an 8" square baking pan with non-stick cooking spray.
2. In large bowl, combine all ingredients; mix to blend.
3. Turn mixture out into prepared pan, smooth evenly.
4. Bake until centre is firm and edges are lightly browned, about 25 minutes.
5. Cool and cut into 2" squares.

Shar Biscuits (00106)

8 oz self-raising flour
8 oz sugar
4 oz margarine
Pinch of baking powder
2 tsp ginger
1 eggcup of warmed golden syrup/honey
1 egg, beaten

Prepare greased baking sheets.
Rub dry ingredients together then add beaten egg and syrup/honey.
Shape mixture into 30-36 knobs leaving room for biscuits to spread.
Bake for 15 minutes at Gas 3.5 / 170°C.

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