Game of Thrones is back on HBO tonight and I. COULD. NOT. BE. MORE. EXCITED.

!!!!!!!

It’s been way too long since we last left Westeros and I have missed it a great deal. Even though I’ve read the books already and know what’s coming – maybe that’s what makes it even more exciting – I still am anxious for the premiere. I’m looking forward to one scene in particular (Fellow fans know what I’m talking about!). In celebration of this joyous occasion, I have dusted off my copy of A Feast of Ice and Fire to make Honey Biscuits!

clash of kings honey biscuits

Honey biscuits in all their glory.

Honey Biscuits are mentioned in A Clash of Kings when Lord Caswell holds a feast in Renly’s honor. This is the first time Catelyn meets Renly. Besides the Honey Biscuits, Lord Caswell serves wine-poached pears, fish, poultry, bread, turnips and other veggies, ham, venison stew, pastries, cakes, tarts, and cheese. Phew. When things get hairy later on in the series, Lord Caswell locks himself in his castle and refuses to let anyone in or out. He probably figured he was cool for the time being since he had ALL THE FOOD EVER.

a feast of ice and fire cookbook

Image via Bantam Books.

Modern Honey Biscuits adapted from A Feast of Ice and Fire by Chelsea Monroe-Cassel and Sariann Lehrer

Makes 16 biscuits

2 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons ground ginger
1/2 cup granulated sugar
1/2 cup unsalted butter
1/2 cup honey
1 cup raw sugar for decorating

Preheat oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper.

In a bowl, combine the flour, baking powder, baking soda, salt, spices, and granulated sugar. Heat the butter and honey in the microwave or over a double boiler until melted. Add the honey mixture to the flour and work with a wooden spoon or spatula until a soft dough forms.

Pour the raw sugar into a small bowl. Roll the dough into 2-inch balls and coat them with raw sugar. Place eight balls onto each prepared baking sheet, without flattening them; leave room around the sides for spreading. Bake for 12 to 15 minutes, or until the tops of the biscuits are just cracked. Let them stand on the baking sheets for 10 minutes before transferring them to a wire rack to cool.

Eat the biscuits right away or store them in an airtight container for up to a week.

These cookies are delicious! They’re sweet, but not too sweet, and spicy. They are like snickerdoodles on steroids and I will be making these again for sure. You totally should, too.

Advertisements