Christmas Honey Biscuits



  • 225 g UTMT honey of your choice
  • 225 g sugar
  • 225 g butter
  • 1/2 cup water
  • 570 g plain flour
  • 1 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1 tsp ginger


  • STEP 1 – Melt the UTMT honey, sugar, butter and water. Cool.
  • STEP 2 – Sift the flour, soda and spices into a mixing bowl.
  • STEP 3 – Add the melted mixture and stir thoroughly.
  • STEP 4 – Let stand overnight.
  • STEP 5 – The dough will harden, knead well after standing.
  • STEP 6 – Roll out dough onto a floured surface.
  • STEP 7 – Using Christmas shapes, cut out biscuits.
  • STEP 8 – Place on greased tray and bake at 180C for 15 minutes until golden brown.
  • STEP 9 – Biscuits will be soft out of the oven but will harden on cooling.

The dough must be left overnight, but not in the refrigerator. It goes quite hard and is easily kneaded. No extra flour should be used. For crispier biscuits roll the dough thinner. For chewy, softer biscuits, roll the dough out thicker.


Christmas Cake – Fig and Honey

This week we’re going to show you how our deliciously dark UTMT Wild Forest Honey can be used perfectly to create a rich Christmas cake!

You will need:

750g mixed dried fruit
100g blanched whole almond, roughly chopped
100g chopped peel
200g dried fig, roughly chopped
100g glacé cherry, well rinsed and quartered
300g plain flour
1 tsp ground cinnamon
1 tsp grated nutmeg
zest 1 lemon
250g lightly salted butter
250g light sugar
1 tsp vanilla extract
2 tbsp UTMT Wild Forest honey
1 tbsp black treacle
4 large egg
½ tsp bicarbonate of soda
1 tbsp milk
3 tbsp brandy


Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.

Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer – if it comes out clean, it’s ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it’s done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.

Fig & honey Christmas cake

Source: BBC Good Food

Honey-Raisin Quick Bread

It’s Christmas season! Time to savour some tasty delights. Here’s a quick recipe on

Honey-Raisin Quick Bread

honey bread

You will need –

2 tablespoons butter or margarine – softened

1/3 cup UTMT Honey of your choice

3 tablespoon sugar

2 eggs

2/3 cup whole wheat flour

1 cup all-purpose flour

1 ½ teaspoons of baking powder

½ teaspoon each salt and soda

½ cup buttermilk

½ cup raisins, scalded

½ cup chopped nuts

1 teaspoon grated lemon rind

Here’s how to prepare it – 

Frisk and cream the first three ingredients thoroughly.

Add the eggs one at a time, beat it well after each blend.

Add the whole wheat flour.

Add the ingredients alternately with buttermilk, beat it until it has blended.

Add in the remaining ingredients and pour it in to a greased glass loaf pan.

Bake the mixture in slow oven, about 325 degrees F for 50 minutes.

Cool the formed cake and then cut it into slices.

Enjoy the delight!