Sesame, honey and orange paximadia
Prep time: 40 minsTotal time: 
Sesame, honey and orange paximadia
This Greek take on biscotti, made with wholemeal flour, will add a lovely personal touch to a Med-themed hamper – just pop into pretty paper-lined gift boxes
Prep time: 40 minsTotal time: 
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 250g wholemeal flour
- 100g plain flour, plus extra to dust
- ½ tsp ground cinnamon
- 120ml olive oil
- 100g Greek honey
- zest and juice of 1 orange (you’ll need about 80ml)
- 30g sesame seeds
Step by step
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In a bowl, combine the flours, cinnamon and a large pinch of salt. In a jug, whisk together the oil, honey and orange zest and juice. Add this to the dry ingredients and mix to a stiff dough. Transfer to a lightly floured surface and knead until smooth. Divide into two equal portions and roll each into 25cm-long logs.
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Spread the seeds out on a large baking tray. Lightly brush the logs with cold water and roll in the seeds, coating evenly. Transfer to your kitchen surface; gently roll again to embed the seeds.
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Preheat the oven to 180°C, fan 160°C, gas 4. Transfer the logs to a lined baking tray and gently press each to flatten to a width of about 5cm wide. Bake for 30 minutes. Remove from the oven and leave to cool for 10 minutes.
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Using a sharp serrated knife, trim the ends, then slice the warm logs into 1½-cm thick slices at a slight angle. Return the biscuits to the baking tray, cut-sides up, and bake for 12 minutes until dry to the touch. Turn and bake for another 12 minutes until golden.
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Leave to cool on the tray for 5 minutes, then transfer to a cooling rack until cold; they will harden as they cool. Store in an airtight container for up to 4 weeks.
