Recipe by auntchelle
This is my Mum's recipe for traditional Xmas biscuits. Usually given as presents. They are a 'Barossa Deutsch' recipe, which means they started as a German recipe, brought over with the settlers of South Australia's Barossa Valley, and have been adapted over the years. Makes a large quantity, but last for months in a sealed container.
Top Review by Sara 76
Wow! These are awesome! I made them as written,except I used whole almonds as my kids love them. They are perfect in taste, and texture. My whole family loves them, and I am adding this to my list for my Christmas cookies!
- 2 lbs honey, warmed (just under 1kg)
- 1 lb sugar (500gm)
- 4 eggs, well beaten
- 1 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 4 teaspoons bicarbonate of soda
- 3 7⁄8 lbs plain flour (approx 2kg)
Directions See How It's Made
- In a very large bowl thoroughly combine all ingredients except flour.
- Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
- Cover bowl with lid or plastic wrap and set aside overnight.
- Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
- Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.