Olde English Honey Crispels

Try this medieval recipe for a sweet, fried pastry called Honey Crispels.


8oz plain flour

4oz butter (to rub in)

1-2oz butter (as needed for frying)

pinch of salt

I egg

2-3 tablespoons cold water

8 tablespoons honey

sprinkle of nutmeg or cinnamon



1. Place the flour and salt in a bowl.  Cut up the butter and rub into the flour until the mixture looks like large breadcrumbs.

2. Add the egg and sufficient water to bind into a dough.

3. Roll out on a floured surface to a thin pastry dough. Cut into 2-3″ circles.  (Hint: To hold more honey fashion a small lip round the edge of each circle so there is a slight hollow in the center).

4. Heat the butter (without burning) in a large frying pan.  Fry each round of dough until crisp.  Set on the paper to drain.

5. Slowly bring the honey to a boil over a medium heat, skimming any scum from the surface.  Stir well to clarify.  Brush over the surface of each fried pastry allowing some of the mix to sit and cool in the trough.

6. Modern Version: Dust with icing sugar, nutmeg or cinnamon.

7. Enjoy warm or cold.

Honey Crispels

6 responses to “Olde English Honey Crispels

  1. Thank you for your question. 4oz butter to be rubbed into flour and a small amount extra for frying. Sorry for the confusion but I will add the revision. Enjoy!


  2. It depends on the size. Usually 4-5 (photograph size) or 6-8 smaller rounds. Larger crispels are light and flaky. Smaller ones tend to be crunchier. Please feel free to link your own photo to this page if you decide to try them!


  3. Pingback: Honey Crispels | A Dollop of History

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