Sustainable Spring recipes/ Sweets | Desserts | Biscuits | Cakes

Honey cinnamon stars biscuits

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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 biscuits

Print Recipe
Serves: 24 biscuits Cooking Time: 30 minutes (15 minutes preparation, 15 minutes baking)


  • 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

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