These biscuits are hard so travel well.  The challenge is getting them to the oven as the raw mixture tastes delicious.


50 g butter

1 cup honey

¾ cup brown sugar

1 tablespoon lemon juice

1 tablespoon finely grated lemon rind

2 teaspoons cinnamon

1 teaspoon grounds cloves

1 teaspoon allspice

½ teaspoon baking soda

3 – 4 cups of flour


Measure all ingredients except the baking soda and flour into a medium –sized saucepan.  Stir over a low heat until all the ingredients are blended and the sugar is no longer grainy.  Do not boil.  Remove from the heat and cool to room temperature. 


Stir in the baking soda sifted with 1 cup of the flour.  Stir well then all more flour, about half a cup at a time until the dough is firm enough to roll out onto a floured board.  The more flour you add the longer lasting and harder the biscuits will be. 


Rollout the dough to about 5 mm thick and cut out your biscuit shapes. 


Bake 170 degrees C for about 10 – 20 minutes.  Be really carefull as they burn easily. The longer you leave them the harder they become.  You can over do this in my experience.  Cool on a rack.