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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.




1 egg and 1 egg yolk at room temperature
100g liquid honey. It needs to be a thin runny honey
70g Oil - use a mild flavoured oil like sunflower
300 g Plain flour
1 teaspoon vanilla extract, or whatever flavouring you wish to add.
1 teaspoon baking powder
Pinch of salt.


Sieve the flour, salt and baking powder into a bowl and stir to distribute ingredients evenly. Set aside.
Place the egg and egg yolk into a another larger bowl, and add the honey and oil. Mix to incorporate, and when blended add in the vanilla extract, or whichever flavouring you wish to use. Mix a little more.
Slowly add half of your dry ingredients into the wet ingredients. Mix. Then add the second half and using your hands scrunch to form a dough. Dough should be smooth and pliable.
Wrap the dough on cling film and let it rest at room temperature for 20 minutes.
Ten minutes into resting time, preheat your oven to 160c fan/ 170c static .
After 20 minutes, cut half of your dough- keeping the unused other half wrapped in the cling film. Layer the dough you are using between two sheets of greaseproof paper to roll out. I usually dust the bottom sheet with sifted icing sugar to help it roll out better and it adds a little bit of flavour. TIP: when rolling out sweet pastry use sifted icing sugar instead of flour. This helps add a better flavour to your dough, and will not add stiffen to the finished product.
Roll out your dough to 4mm (1/4 inch) thickness, and cut out your shapes. I usually cut out rounds and then I cut out a smaller shape into the top round so that the filling shows when ready. See below.
Bake in the middle shelf of your oven for 8 minutes. Biscuits should be lightly brown on the outsides, but still light in colour all over. Place on a wire rack to cool.
Once cooled, either sandwich together with Jam or whatever spread you like, and then sift icing sugar on top or dunk half of individual biscuit into melted chocolate to cover then sprinkle hundreds and thousands on top. Allow to set.
Mmm yums. Oil and honey biscuits CosyKitchenCorner style.

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