The holiday season is about three spectacular F words… family, food and fun. Why not share flavours that make Christmas a truly delicious and memorable season. No Christmas holiday is complete without seasonal cookies.

There is always time for a sweet treats, bitter sweet chocolate, spiced ginger and shimmering icing. This is the moment when you switch the oven on and bake seasonal biscuits packed with flavoursome winter nuts and citrusy fruits. If you don’t like your biscuits too sweet, then this recipe is perfect!


Makes 10-15 biscuits (Depending on the size)

20 ml Azada Walnut Oil
50 grams butter, softened
80 grams brown sugar
2 tablespoons clear, runny honey
1 teaspoon ground cardamom
250 grams plain flour (gluten free Mix Pâtisserie – Mix C flour or gluten-free plain flour)
A pinch of bicarbonate of soda
1 teaspoon ground cinnamon
The yolk of 1 large egg
3-4 tablespoons milk

Icing Ingredients:

2-3 tablespoons Azada Olive Oil and 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 lightly 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 Walnut Oil 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 Olive Oil and 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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