Cooking with Kids: Cathryn Dresser's Honey Bee Biscuits


These biscuits are buttery and crunchy with a delicious taste of honey. Cathryn Dresser's recipe makes it easy for families to get into the kitchen baking together. You can leave them plain or decorate them with little fondant bees




Ingredients (make 20 biscuits):

125g Unsalted butter, at room temperature

65g Icing sugar

1 Tablespoon honey

1 Large free-range egg white 

150g Plain flour, plus a little extra for dusting

Pinch of salt

50g Demerara sugar, for rolling the dough in

For the decoration...

10g each of yellow and black fondant icing

A few flaked almonds

1 Teaspoon honey or water and a paintbrush to stick the decorations to the biscuits

Rolling pin

Paint/pastry brush


You will need...

Baking tray, Non-stick baking parchment, large mixing bowl,
electric hand-held mixer or wooden spoon, cling film,
weighing scales, sharp knife, cooling rack




  1. Line a baking tray with non-stick baking parchment. Look out for the preheat the oven stage in Step 4.

  2. Beat the butter and icing sugar together in a large mixing bowl until they are pale and creamy. You can do this with an electric hand-held mixer or a wooden spoon. Add the honey and beat a little more, then add the egg white and beat again. Add the flour and salt to the mixture and stir gently until it comes together to form a dough.

  3. Dust your hands with a little flour and very lightly dust the worktop too. Tip out the dough and form into a ball, then roll into a long sausage shape, about the size of a rolling pin (about 30cm long and 5cm wide). Sprinkle the Demerara sugar over the dough and on the worktop. Roll the dough in the sugar until it is covered in a sugary coating.

  4. Cut the dough in half and wrap both halves in cling film, then put in the fridge to chill for about 1 hour. Preheat the oven to 180˚C/160˚C fan/gas mark 4.

  5. Take the dough out of the fridge and unwrap it. Ask an adult to help cut the dough into discs about as thick as 2 pound coins. Place the biscuits on your prepared baking tray, leaving small gaps between each biscuit.

  6. Ask an adult to help you to put the baking tray into the oven and bake for 8-10 minutes. They should still be pale but firm to touch. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. When the biscuits are cool, you can decorate them however you like.

Buzzy bee decorations: Roll little ovals of yellow fondant icing, then roll thin black stripes to lie over the top. Finally, stick in flaked almonds as wings. OR Roll thin lengths of yellow and black fondant icing, line them up side by side and then roll over them with a rolling pin. You will have a bee-striped icing which can be cut into small discs and stuck on top of the biscuits with a little honey or water.




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LET’S BAKE by Cathryn Dresser, published by Orion Children’s Books, 2013. Photography by Kate Christer, © 2013.