180g butter, softened
1/4 cup honey
1/3 cup (65g) sugar
1/4 cup (45 ml) tepid milk
3 cups (360g) flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
Beat butter and sugar until creamy.
Stir in milk and honey until well blended.
Fold in sifted flour, baking powder and cinnamon.
Shape pastry into a ball and set aside for some minutes.
Roll out pastry to 3mm thick.
Cut out biscuits of different shapes with floured cutters and place them over slightly greased baking sheets.
Bake in a hot oven for about 10 minutes or until golden.
These tasty biscuits can be stored in airtight jars or tins for several days.