York Biscuits on National Biscuit Day

May 29th 2021 is National Biscuit Day. I had no idea such a day existed in the British calendar but since it does, I thought I better get baking. I decided to create my own York biscuits, using, of course, only local ingredients.

Helen’s York Biscuits

The Prickly Pear is a wonderful little shop which opened just before Christmas in 2020. It seemed to appear overnight after I had long wished we would have such a shop on our street. Both a delicatessan and coffee-bar, they sell all sorts of wonderful goodies and they provide outdoor seating so you can sit and drink al-fresco. I purchased my York Summer Blossom honey here.

The flour I used was produced at York’s windmill, unusually situated in the middle of suburban housing on Windmill Rise. It’s first miller was Selby-born George Waud who purchased the land in 1768 and two years later, established it as a working mill. Holgate Mill has been proudly restored and is regularly open to the public.

Prickly Pear, York
Holgate Windmill, York

Helen’s York Biscuits

I used a basic recipe of flour, butter and sugar and added honey, nutmeg and cinnamon. As I was making a small batch I used less ingredients which made 12 biscuits.

Holgate Windmill Flour and York Honey
  • 110 grams of soft to melted butter;
  • 50 g brown sugar;
  • 130 g plain flour
  • pinch of nutmeg
  • pinch of cinnamon
  • 1 tablespoon to 2 of honey

I creamed the butter and sugar and sieved in the flour. Then I added the honey and spices. I turned the mixture onto a floured worktop and made a dough. I broke the dough into small round pieces and placed on a baking tray and flattened each with the palm of my hand. I baked them for about an hour at 190C (Gas mark 5), but turning up higher later, avoiding burning by covering with foil. Be aware that if your biscuits are browning but still soft to the touch, you need to bake longer. When you take them out to cool and leave them, they will harden off to a crispier texture.

My recipe was experimental and biscuits usually cook much quicker in 20 minutes to half an hour. The ratio of flour to liquid I used created a moist dough, so if I was to make this again, I would add more flour and just 1 tablespoon or less of honey. However they turned out tasting delicious and they looked great!

Happy National Biscuit Day!

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