I suspect the water content of honey/treacle (estimating 15-20%) will lead to more gluten formation, which risks causing a chewy instead of crumbly texture. (If you’re not adding any water at all, you’re not getting gluten strands.) Butter also has some water (around 15%), so you generally don’t knead these kinds of dough for long. (Same goes for shortbread, scones, …)
Hence, I guess any flour should do if you know how to handle it / are careful not to overwork the dough.
I suspect the water content of honey/treacle (estimating 15-20%) will lead to more gluten formation, which risks causing a chewy instead of crumbly texture. (If you’re not adding any water at all, you’re not getting gluten strands.) Butter also has some water (around 15%), so you generally don’t knead these kinds of dough for long. (Same goes for shortbread, scones, …)
Hence, I guess any flour should do if you know how to handle it / are careful not to overwork the dough.
They are meant to be chewy, not crumbly.