I have seen this done a few different ways. A friend of mine is from Russia and I thought about making this for him as a Christmas gift. I have seen the butter / honey / sugar / egg / baking soda part simmered until golden brown. I have seen a traditional creaming method used for mixing the batter, and I was curious about the reverse creaming method. However, caramelizing the honey and sugar may change the flavor of the biscuit. I have never ate one. Also, I have seen orange zest added to the cream and thought maybe a lemon zest might also be good. Any suggestions or thoughts?
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I have seen this done a few different ways. A friend of mine is from Russia and I thought about making this for him as a Christmas gift.
I have seen the butter / honey / sugar / egg / baking soda part simmered until golden brown. I have seen a traditional creaming method used for mixing the batter, and I was curious about the reverse creaming method. However, caramelizing the honey and sugar may change the flavor of the biscuit. I have never ate one.
Also, I have seen orange zest added to the cream and thought maybe a lemon zest might also be good.
Any suggestions or thoughts?