Makes: Approximately 60 biscuits
Ingredients:
250g butter
250ml vegetable oil
1 kg self-raising flour
1 cup sugar
1 tbsp cinnamon
2 tsp ground cloves
2 tsp bicarbonate soda
1 cup yoghurt (strained)
1 cup walnuts (finely chopped)
1/2 tsp cinnamon (extra)
1/2 tsp ground cloves (extra)
1 tbsp caster sugar (extra)
2 cups CAPILANO honey
3/4 cup water
Method:
1. Place butter, sugar and oil into a mixing bowl and beat until light and fluffy. Add yoghurt, cinnamon, ground cloves and bicarbonate soda. Beat for a further 2-3 minutes. Finally, add the flour a little at a time, making sure the flour is well blended. Remove dough from beater and knead until smooth.
2. Divide dough into portions and roll into oval shapes, approximately 5 cm in length. Using a fork, lightly press the top of each biscuit to make a pattern. Place biscuits onto a lined, baking tray and bake in a moderate oven until golden brown.
3. To make honey syrup, place CAPILANO honey and water into a saucepan and bring to the boil, remove from heat. Meanwhile, on a separate tray, combine the walnuts, caster sugar, cinnamon and ground cloves and spread out over the base.
4. Once the biscuits are completely cooled, place biscuits into the hot honey syrup in batches and allow the biscuits to sit for 1 minute.
5. Remove biscuits and place upside down on top of the walnuts to coat the top of each biscuit.
6. Repeat this process until all biscuits have been coated with the walnut mixture. You may need to reheat the honey, as it needs to be kept hot at all times.
Recipe courtesy of Yiati i Can Kitchens