Twice-Baked Honey Biscuits

    Twice-Baked Honey Biscuits

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    This is a German twice-baked biscuit called zwieback, very similar to biscotti. It has a crisp sugary crust.

    Serves: 24 

    • 1 cup (250ml) milk
    • 60g butter, cut into pieces
    • 1/4 cup honey
    • 1/2 teaspoon salt
    • 2/3 cup white sugar
    • 1 (8g) packet active dry yeast
    • 1/4 cup warm water
    • 1 egg
    • 4 cups (500g) plain flour
    • 1/2 teaspoon freshly grated nutmeg

    Preparation:30min  ›  Cook:1hour  ›  Extra time:1hour rising  ›  Ready in:2hours30min 

    1. Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
    2. In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour and nutmeg into yeast mixture.
    3. Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 8cm in diameter. Place balls 10cm apart on lightly greased baking trays; pat into 10cm rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour or until doubled in size.
    4. Preheat oven to 180 degrees C. Bake raised rounds 30 minutes or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
    5. With a serrated knife, cut each round into six 1cm slices. Place slices cut sides down on baking trays and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

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