Drenched in sweet, sticky honey syrup, these traditional Greek biscuits will make your taste-buds melt.


  • 250ml (1 cup) olive oil
  • 80ml (1/3 cup) fresh orange juice
  • 1 1/2 tablespoons brandy
  • 315g (1 1/2 cups) caster sugar
  • 525g (3 1/2 cups) plain flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 185ml (3/4 cup) water
  • 185ml (3/4 cup) good-quality honey
  • 60g (1/2 cup) finely chopped walnuts


  1. Preheat oven to 175°C. Line 2 baking trays with non-stick baking paper.
  2. Whisk the olive oil, orange juice, brandy and one-third of the sugar in a large bowl. Add flour, baking powder and bicarbonate of soda. Mix until well combined.
  3. Roll tablespoonfuls of the mixture into balls. Place, about 4cm apart, on the prepared trays. Use a fork to flatten. Bake, swapping trays halfway through cooking, for 30-35 minutes or until golden.
  4. Meanwhile, place the water, honey and remaining sugar in a medium saucepan over medium heat. Stir until the sugar dissolves. Increase heat to high. Bring to the boil. Boil for 5 minutes or until syrup thickens. Set aside to cool slightly.
  5. Remove the biscuits from oven. Pour over the syrup. Set aside on the trays, turning once, for 20 minutes to infuse. Transfer the biscuits to a serving plate. Top with the walnut to serve.