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Honey n’ Spice Trees


  • Biscuits
  • 60g chilled Australian butter, cut into cubes
  • 2 tablespooons honey
  • 1 tablespoon caster sugar
  • 1 cup self raising flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Icing
  • 1/2 cup icing sugar
  • 1 teaspoon of softened Australian butter
  • 1/2 tsp lemon zest
  • 2 tsp boiling water
  • Butter Cream Icing:
  • Australian butter, softened
  • Icing Sugar
  • 1/2 teaspoon lemon zest
  • icing sugar for dusting
  • cachous for decoration
Download Recipe (PDF)


  1. 1. Place butter, honey and sugar in a small bowl, cream with electric beaters until light and fluffy. Sift flour and spices over the mixture beat on low speed until the mixture looks like large crumbs. Tip dough onto a floured surface and bring the dough together with your hands. Place in a plastic freezer bag and refrigerate for 30 minutes.
  2. 2. Roll the dough out on a floured surface to a 5mm thickness. With lightly floured star cutters, cut the dough into several different sized stars. Place the biscuits onto a lined baking tray and bake at 180°C for 10minutes or until the biscuits are golden. Cool on trays for 5 minutes before transferring to a wire rack.
  3. 3. To make the icing, sift icing sugar into a bowl, add butter, lemon zest and boiling water mix thoroughly to form a paste. Spoon mixture into a freezer bag and and cut a very small hole in the corner. Drizzle the biscuits with icing and set aside for 30 minutes to set.
  4. 4. Beat butter and lemon zest until pale and creamy add the icing sugar and continue beating until very fluffy. Sandwich together several stars with the lemon butter cream to make a small tree. Use a small amount of the icing to stick cachous onto the tree to decorate, dust with icing sugar and serve.


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