Greek honey and walnut biscuits

Author:: Brigitte hafner
Time:: 1-2 hours
Difficulty:: Medium
Special options:: Kid-friendly, Dairy-free, Egg-free
Rating:: Rating: 3 out of 5 stars
6 reader ratings

These delicious honey-drenched biscuits are my new favourite thing to have with coffee in the afternoon. They are an old family recipe from my friend Helen Seymour.

Photo: Marina Oliphant

Have your say

Be the first to write a review

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Rate this recipe:

Write a review

Thanks for voting!

Write a review

Ingredients

Title:Biscuits
1 cup olive oil
1 cup freshly squeezed orange juice and the zest of 1 orange
3/4 cup sugar
About 4 1/2 cups self-raising flour
Title:Filling
1 1/2 cups coarsely crushed walnuts
2 tsp sugar
1/2 tsp cinnamon
1/2 tbsp honey
1/2 tbsp cognac
Title:Syrup
1 cup sugar
1 cup water
3/4 cup of honey
1 cinnamon stick
2 tbsps chopped walnuts, extra

Method

Preheat oven to 180C (or 160C for fan-forced).

For the biscuit dough

Combine the oil, orange juice, zest, sugar and flour and mix until smooth. You may need to add a little more flour; the mixture should be soft but not sticky.

For the filling

Combine all the ingredients in a bowl and mix with a wooden spoon until combined.

Take 1 tbsp of dough mixture, roll into a ball and flatten out in the palm of your hands. Place a small amount of filling in the centre and enclose, rolling back into a ball. Place on a baking tray lined with baking paper and continue until all the mixture has been used. Bake for 10 to 15 minutes or until lightly golden.

For the syrup

Combine all the ingredients in a pot, bring to the boil then remove from heat and allow to cool.

Remove biscuits from the oven and allow to cool slightly before dipping one at a time into the cooled syrup. (Or you can dip the cooled biscuits into the hot syrup). It is important not to oversoak the biscuits: drop them in one at a time, turn over and remove to a cake rack to cool completely. Scatter over the extra chopped walnuts and store in an airtight container.

Makes about 30 biscuits that keep well for a week.

This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

Main ingredient:: Nuts
Cuisine:: Greek
Course:: Dessert

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Screen name (required)

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Location (optional)

Error: Your Location must be less than 255 characters.

Your rating (required)

Rate Greek honey and walnut biscuits

Rate Greek honey and walnut biscuits:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Greek honey and walnut biscuits: Error: Please select your rating for 'Greek honey and walnut biscuits'.

Error: Please select a rating.

Your review (required) 300 words remaining

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to: Facebook; Twitter; LinkedIn

I understand that submission of this content is covered by the Conditions of Use by which I am bound and Commenting Guidelines are available for my reference.

You need to have read and accepted the Conditions of Use.