Twice-Baked Honey Biscuits

    2 hours 30 minutes

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

    13 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (10)


    This is a good basic recipe for zwieback toast, a popular teething biscuit. The biscuits are firm and plain, with a hint of sugar and nutmeg. I usually add 1/8 tsp cinnamon and 1/2 tsp. of vanilla to my recipe. These biscuits are perfect for dipping in milk. My grandchildren love Zwieback toast as a snack, as do our youngest children, twins age nine! It is much cheaper to make these biscuits than to purchase them in the grocery store, and tastier too. I use my bread machine for this recipe, and it comes out wonderfully. The biscuits store well also. I am hoping that my daughter in law will have more babies, so I will have an excuse to make more zwieback! I love this recipe!  -  04 Dec 2003  (Review from Allrecipes USA and Canada)


    Very easy to make and great tasting cookies. If you've never had them they are like a very mild biscotti. Great snacks!  -  10 Feb 2008  (Review from Allrecipes USA and Canada)


    Just made these a couple of hours ago. I subbed dark brown sugar for the honey and made the dough in the bread machine. These rose a lot more than I thought they would, but both kids (8 mo and 4 yo) love them and have been munching on them this evening. I did sprinkle a touch of cinnamon sugar on the cut sides before the second baking. Tried a couple with my tea after they were cool, and pretty good. I will make these again for the kids, since it was easy and they like them so much. Thank you for sharing your recipe, and thanks to others for the tip about using the bread machine.  -  07 Dec 2008  (Review from Allrecipes USA and Canada)