May 21

Citrus Biscuits

I might just have to make this year my citrus recipe sharing year. Honestly, I have so many recipes to share and most of them are citrus. It’s simply one of my absolute favourite flavours.

I love these biscuits as you can either include the sugar or leave it out or even replace it with maple syrup or another sweetener of choice. They are hard and crunchy, and are perfect for dunking into a cup of tea or coffee (or any type of hot beverage). My kids aren’t huge fans, as they prefer sweeter biscuits (there is a surprise, what kid doesn’t love sweet biscuits?).

These are fabulous biscuits to make with leftover almond pulp from making homemade almond milk. I leave the almond pulp out to air dry for a day then use it, or, pop it into my dehydrator. You can use the almond meal wet, however, you might need an extra spoon of flour.

I love versatile recipes, as I can easily adapt the recipe to what is in my pantry (but I always have a good stock of dōTERRA essential oils!). You can either use orange and lemon zest, or forget the zest and use lemon and wild orange essential oil, or splash out and use a little zest and essential oils. If you use lemon and orange rind use the rind from 1 whole small lemon and 1 whole small orange (they are very zesty). If your using a combination of zest and essential oils, then only use the zest from approximately 1/4 to 1/2 a small lemon and orange. If you use lemon and wild orange essential oils, then please remember, I use dōTERRA essential oils. The lemon and wild orange essential oils can be ingested and give a light and tasty citrus tang to the biscuits.

Do not buy a lemon or wild orange essential oil from the shops and use it, as it may actually be harmful to ingest. Instead by it from me and my team.

Citrus Crunch Biscuits

Prep time Cook time Total time
10 mins 20 mins 30 mins

The number of biscuits will depend on how thick or thin you roll the dough, and the size of the cookie cutter. I use a round cookie cutter that is approximately 5cm in diameter.

Author: Tracey Francis of Essential Olie
Serves: 18



  1. Preheat oven to 160°C (fan forced).
  2. Prepare baking trays with greaseproof paper.
  3. Combine together almond meal, sugar and tapioca flour in a large mixing bowl.
  4. Melt butter/nuttelex then add essential oils (or zest) to dry ingredients.
  5. Add whole egg to dry ingredients, and mix til incorporated. It will be hard to mix, but keep going.
  6. Roll out biscuit mix on greaseproof paper until it’s at the desired thickness (I usually roll it to approximately ½-1cm), cut with a cookie cutter or glass cup and put onto prepared baking tray.
  7. Bake for 20 minutes.
  8. Allow to cool completely then eat.
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