My youngest son wanted to do baking and he had such fun making these different sized honey cinnamon stars biscuits. The star cutters he was using come in a range of different sizes – so we ended up with a beautiful honey cinnamon sky of stars to choose from. The honey cinnamon stars biscuits are made with almond meal, coconut oil, egg, honey and spices. They are easy and fun to make for kids and adults and are healthy, gluten and dairy free.
These delicious stars are a very welcoming treat for visitors to serve with an aperitif such as my apricot pickle whiskey sour. We used the urban beehive raw Sydney honey which has an amazing flavour, that works so well with cinnamon. The urban beehive raw Sydney honey sources honey from Sydney rooftops, backyards and community gardens which is then cold extracted, lightly filtered and bottled.
The special flavour of this raw honey really complements the apricot, honey and spices in the cocktail. The apricot pickle was made with orange peel, cardamom, cinnamon and pepper. The apricot pickle whiskey sour cocktail uses the pickle, pickle brine, honey whiskey and apricot brandy, lemon balm and pickled cherry.
The honey cinnamon stars biscuits are also beautiful with a cup of tea or coffee or a glass of milk or as a healthy snack on their own.
Honey cinnamon stars biscuitsPrint Recipe
- Honey cinnamon stars: 3 cups almond meal
- Pinch salt
- 2 teaspoons cinnamon
- Seeds scraped from 1 vanilla pod
- 1 1\2 tablespoons coconut oil melted and cooled
- 2 tablespoons raw honey
- 1 real free range egg
- Cinnamon sugar for dusting: 1 tablespoon coconut sugar mixed with 2 teaspoons of cinnamon
Preheat oven 175 C
Mix dry ingredients in a large bowl
Mix coconut oil, honey and egg and vanilla in a small bowl, whisk until well combined
Add the wet ingredients to the dry to form a dough
Place the dough between 2 sheets of baking paper
Roll out with a rolling pin
Reserve the top sheet to line the cookie sheet
Use star cutters to cut the biscuits
To roll out the second round of dough simply fold the baking paper in half doubling it over the dough and roll the rolling pin over the paper
Reserve the second sheet of paper for the second cookie sheet
Place biscuits on baking paper lined cookie sheets
Bake for 12-15 minutes or until golden
Allow to cool
Dust with cinnamon sugar
Serve with apricot whisky sours as a welcoming aperitif or with a cup of tea or coffee