Yield: 200 Servings
| Measure | Ingredient |
|---|---|
| 250 eaches | Honey |
| 1 each | Flat teaspoon bi-carbonate soda |
| 100 eaches | Unsalted butter |
| 500 eaches | Brown lour |
| 100 eaches | Sugar |
| \N \N | Cinnamon |
| 2 eaches | Eggs |
| \N \N | Almonds for decoration |
| 2 eaches | Egg yolks |
| \N litre | Sour cream |
Warm honey. Add sugar, butter, eggs and gradually the flour. Work with a wooden spoon until very smooth and bubbles appear on the surface. Leave to stand overnight. Make balls or roll out to 1cm thickness and cut into small rounds. Brush with egg yolk and sour cream mix. Top with almonds. Bake for 6 minutes at 420, then lower temperature of oven to 350 and bake for a further 8 minutes. Do not brown. Will be hard for 3 to 4 days. Keeps well. Honey Biscuits