Honey Snap Biscuits

Maria from the GOLDFIELDS HONEY stall,  provided the flavorsome RED BOX HONEY,  for this recipe.  This honey is perfect for these crisp biscuits. Leave them plain or add a chocolate button or an almond.
Makes 30 to 36 , depending on size, and for about $2, plus gas or electricity.

NEED
130g. butter
90g. raw caster sugar, plus extra for coating
1 rounded tablespoon of RED BOX HONEY
1 rounded tablespoon of sweetened condensed milk
1 cup Self Raising flour

DO
Set oven to 160 C Fan Forced, or 180 C not fan forced

Cream butter and sugar.
Add RED BOX HONEY and sweetened condensed milk and beat into butter and sugar mix.
Add S.R. flour, mix well.
Using a teaspoon,  place small mounds onto lined baking tray.
With a glass with a flat base, dip into extra sugar and press lightly on to biscuit dough.
Press chocolate button or almond onto biscuit.
Bake until lightly brown around edges.
Cool on tray for 10 minutes,  then on to wire rack.
Store in air tight tin.