Honey Biscuits 
Ingredients:8 oz 225gms plain flour      5 oz 85gms butter
                   3 oz 75gms caster sugar    1 tbsp honey
1. Cream the butter & sugar.
2. Stir in the honey & flour.
3. Knead the mixture until smooth.
4. Roll out thinly and cut into 2 ½” rounds.
5. Bake for 10 minutes at 180c on a greased baking sheet.

Plain Honey Cake (CLASS 14 Honey Show)
 5 ozs.  Butter or margarine
4 ozs    Soft brown sugar
5 ozs    Clear honey
2 Tablespoonfuls of milk
2  Eggs
7 ozs  Self raising  flour
Flaked almonds to decorate

Prepare the oven 350 degrees F or Gas mark 4.
Grease and line a 7 inch or nearest metric size smaller cake tin.
Melt butter or margarine, sugar, honey and milk over a low heat.
Stir in the eggs and flour.
Pour into prepared tin and decorate with the almonds.
Bake on the middle shelf of the oven for 45 mins.
Remove from the tin when cool.

Honey Flapjack


200g (7oz) butter

200g (7oz ) Demerara sugar

200g (7oz) honey

400g (14oz) porridge oats

50 g (2oz) nuts, dried fruit. glace cherries, or desiccated coconut (optional)


Heat the butter. sugar and honey until the sugar has dissolved.

Add the oats, nuts, fruit or coconut and mix well.

Place in a greased Swiss roll tin or cake tin and spread to about 2cm (1/4 in) thick.

Bake in a pre-heated oven 180* C (350* F, gas mark 4) for 15 - 20 minutes, until golden around the edges, but still soft in the middle.

Let it cool in the tin, then turn out and cut into squares.