20 ml Azada’s Olive Oil & Lemon
50 grams butter, softened
80 grams brown sugar
2 tablespoons clear, runny honey
1 teaspoon ground cardamom
250 grams plain flour
A pinch of bicarbonate of soda
1 teaspoon ground cinnamon
The yolk of 1 large egg
3-4 tablespoons milk
2-3 tablespoons Azada’s Olive Oil & Lemon
A heaped tablespoon icing sugar
Preheat the oven to 180℃/ 350℉/ Gas mark 4. Place a sheet of grease-proof paper on a baking tray and light grease the paper.
In a large bowl, cream the butter and sugar together using an electric handheld mixer until light and fluffy. Once fluffy, mix in the clear honey, Azada’s Olive Oil & Lemon and egg yolk.
Next, mix in the cardamom powder, flour, bicarbonate of soda and cinnamon powder.
To bring the mixture together to form a dough , gently add a couple of teaspoons of milk.
Once the dough is formed, roll the dough out on a floured surface to a 5mm thickness and cut into your desired seasonal shapes.
Carefully lay out the biscuits on the prepared baking tray and bake in the oven for 12-14 minutes.
Once cooked, remove the biscuits from the oven and place carefully onto a cooling rack.
Meanwhile, combine the icing sugar and the Azada’s Olive Oil & Lemon in a bowl until smooth. Using a pastry brush, brush the lemony mixture over the biscuits and ice the biscuits with a pattern of your choosing.
Tip: If you are using Gluten Free flour, use 6-8 tablespoons of milk to form a soft dough for rolling out without cracking.
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