Honey and Oil biscuits
This recipe is an extremely old one, as my grandmother’s recipe book states it’s her mother’s biscuit recipe. With roots which I believe are from traditional Italian biscuit recipes, there is no way that you can go wrong with a biscuit base made with oil and honey.
Having made these biscuits a couple of times, I would suggest that you use a mild tasting honey, and a vegetable or sunflower based oil, which has a milder tang to it. This then leaves you with a softer tasting base to which you can add, vanilla extract, lemon rind, orange rind, cinnamon etc etc to bring your biscuits to life.
I remember eating these biscuits when I was young. They are soft inside with a mild crunch on the outside, and are best served either sandwiched with jam or chocolate praline, or as a single layer biscuit dunked in whatever chocolate topping you like.
I particularly like adding orange rind to the base and covering one half of the biscuit with milk chocolate. A particularly yummy orange chocolate bite.
I hope you make these, and as soon as you do, you’ll be adding them to your regular bake list.