Eaten warm from the oven, these sweet potato and cinnamon biscuits are surprisingly delightful.
We recommend drizzling over a bit of honey for a real chewy, sticky treat.
The biscuits last for two or three days in an airtight container - and the dough is great to freeze, thawing it out as required.
¾ cup mashed golden kūmara
½ cup milk
2 tbsp runny honey
2 cups plain flour
2 tsp baking powder
1 tsp cinnamon, plus a little for sprinkling
50g butter, cubed
- Preheat oven to 200C. Line an oven tray with baking paper.
- In a bowl, whisk together kūmara, milk and honey.
- In a large bowl, place the flour, baking powder, cinnamon and cubed butter. Use your fingers to rub the butter with the flour until it becomes crumbly. Add the kūmara mixture, stirring through to form the dough.
- Tip the dough on to a lightly floured bench, pressing with the palms of your hand until 2cm thick. Using a 5-6cm cutter, press out rounds and place on the baking tray. Sprinkle with a little extra cinnamon.
- Bake for 15 minutes or until golden. Remove and cool on a wire rack.