There is a story behind the recipe for this dough. When I was a child my mother would make Honey Biscuits, but as far as I was concerned the dough tasted better than the biscuits. The dough needed to be refrigerated for at least 30 minutes prior to baking. Consequently half the dough would be consumed before Mum could make the biscuits. The culprits were anyone in the house apart from my mother, including my father. Eventually Mum would make double batches to ensure she had at least a bit of dough left. I can still picture the old fridge in the back room containing the white mixing bowl.

As I grew older that simple pleasure was forgotten until my husband and I were on a trip to the United States in the late 90’s. We bumped into some fellow Australians who told us that if we liked ice-cream that we simply had to try Ben & Jerry’s Chocolate Chip Cookie Dough ice-cream. As I bit into that cookie dough I was reminded of my childhood. If not the same it was pretty close to the honey biscuit dough. Mum gave me the recipe. The first time I made the dough (wheat based) my husband said “That’s it”. 

This recipe is for all the people out there who love eating cookie dough. It doesn’t matter if you are not on a gluten free diet this dough is simply yum. After eating some of the dough my son said “Mum, there’s something special about the dough …….almost magical”, he then reached for more. So begins the next generation of Honey biscuit dough eaters. As it was for the original recipe the dough is better than the biscuits. This recipe was made specifically to be dough so I wouldn’t bother baking any of it (btw I took out the egg and baking powder).

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.           

Ingredients

125 g Butter

125 g Brown sugar

30 g Honey

1 tsp Vanilla extract

225 g Bakers' Magic Gluten free flour

~ 30 g Water* (Optional)

*The amount of water added will vary depending on the method used to mix the dough and its destination. Will it become part of cookie dough ice-cream? Will it be eaten straight away? Ultimately it will be up to you how much (it will need at least 15 g) is added. I put in 60 g when making the dough (in a Thermomix) for cookie dough ice-cream. Slightly less water is needed when the dough is made in an electric stand mixer.  

Method

If using a Thermomix put ingredients in TM bowl. Mix for 2 minutes on speed 4. Ensure all ingredients are thoroughly mixed before enjoying. 

If using an electric mixer cream the butter and sugar. Add the honey and vanilla extract. Continue beating until these ingredients have been incorporated. Stop mixing and scrape down the bowl, beat again. Slowly add the water to the creamed mixture. When the water has been incorporated add the Bakers' Magic Gluten free flour. Mix until the dough is uniform. Simply enjoy.

Which method is better? My family prefer the version made with the electric mixer – but that’s my family.