Honey and Oat Biscuits

I love a hearty biscuit. And the first words that came out of my husbands mouth when I delivered him this new creation was, “Yum, these would be great with a coffee”.

BANG!

There’s my criteria met – hearty, good with coffee, nut free and wholesome for kids lunch boxes – oh and let’s not forget – KID-APPROVED!

There’s no point getting your bake on if the kids end up screwing their noses at your delicious creations and you spend the next three days downing all the cookies….. #beentheredonethat

So I was really excited at how well these delicious morsels were received by the clan. I hope you enjoy them as much as we do!

Print Recipe

Honey and Oat Biscuits

Course

Snacks and Desserts

Servings

Ingredients

• 150 g butter
• 2 tbls honey
• 1/3 cup rapadura sugar
• 1 tsp vanilla bean paste or essence
• 1 tsp cinnamon
• 2 cups oats
• 2 cups spelt flour
• 1/2 cup sunflower seeds
• 1 tsp bicarb soda
• Dark choc drops or sultanas optional

Course Snacks and Desserts Servings Ingredients 150 g butter 2 tbls honey 1/3 cup rapadura sugar 1 tsp vanilla bean paste or essence 1 tsp cinnamon 2 cups oats 2 cups spelt flour 1/2 cup sunflower seeds 1 tsp bicarb soda Dark choc drops or sultanas optional

Instructions

1. Preheat oven to 160 degrees.
2. Line two baking trays with baking paper.
3. Melt butter, sugar, honey and vanilla in a pan over low heat until melted and combined.
4. Mix all dry ingredients together in a bowl.
5. Pour liquid mixture into bowl and stir it all together.
6. Take heaped teaspoon full amounts of cookie mixture and roll into a ball, place on baking tray and press gently to flatten. (Add a choc drop to the middle if desired).
7. Repeat until all mixture is used. Makes around 30 Cookies.
8. Place in oven for 10-12 minutes.
9. Remove from oven and leave to cool on tray.
10. Cookies can be stored in an airtight container for five days or frozen.

Recipe Notes

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