When I was a kid, I pretty much lived off biscuits. There was really nothing better than dunking a biscuit or cookie into a glass of warm, milky tea, or a cup of warm milk. I never liked the taste of tea but would always ask for one, purely for dunking purposes. I would know exactly how long to dunk in order to get the perfect moist cookie, without it going too soggy. This all sounds a little weird I know, but for me, I was in snacking heaven.
As I’ve got older, I seemed to have stopped eating shop-bought cookies. Instead opting for treats that I’ve baked myself, but I’ve never really been one to make biscuits. They were the one thing that I could just never get right. No matter how hard I tried, I just failed, pretty much every time. But not so long ago something amazing happened. I baked a batch of chocolate chip cookies, and to my surprise they came out perfectly! Super crunchy, with a soft gooey centre and loaded with chunks of chocolate. They were absolutely delicious. From then on, I became a bit of cookie addict. I spent about a week making biscuits, using different ingredients and flavours, and baked what seemed like a million cookie experiments. Although, I have to say, I didn’t get a lot of complaints!
Super Crunchy, Buttery and Basically Delicious
During one of these experiments, I ended up making these super crunchy, buttery, and basically delicious honey oat biscuits. Now, oat biscuits are a massive hit in my house, and were one of my childhood favourites. But because I boycotted making anything biscuit or cookie related, I’d only ever eaten the shop made ones. I mean, they were nice, but these are 100x better. Fresh out the oven when they’re still warm, these pretty much disappeared straight away.
Crunchy, buttery and just sweet enough. These are super quick and easy to make, and can be whipped up about 10 minutes. You can use a freestanding mixer to make these, but all you really need is a small bowl and a spoon.
Crispy and Crunchy
I know that 6 cookies may not seem like a lot to make, but I’ve found that these are best eaten the same day, preferably when they are still warm. On the day that they’re cooked the cookies are crispy and crunchy, but if they’re left for too long, then they do start to go a little soggy. So with this recipe, less is really more!
As far as cookies go, these are actually pretty healthy, so would make a perfect mid-morning snack. These are so much better than any store-bought biscuit that I’ve ever tried, and I think that I’ve made these about 4 times in the past week. That’s just how quick and easy they are to make. And let’s not forget, completely delicious!
I love these biscuits as they are, but if you have a bit of a sweet tooth, or are a chocolate lover, then you can always melt a little chocolate and spread it over the biscuit, leaving it to cool. This will give your cookie a crunchy base, and a deliciously sweet, chocolatey topping.
These are also pretty easy to adapt for any allergies. If you can’t tolerate dairy, simply swap the butter for a dairy free version, and if you can’t have gluten, simply use gluten free flour and oats.
Perfect for dunking, or enjoying on their own. These are quick and easy to make, and taste so scrummy. A definite favourite in my house! Healthy, crunchy, buttery, and basically just delicious!
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Honey and Oat Biscuits
- 65 grams Unsalted Butter at room temperature
- 25 grams Soft Light Brown Sugar
- 1 tablespoon Honey
- 50 grams Porridge Oats Gluten Free if required
- 50 grams Plain Flour Gluten Free if required
- 1/4 teaspoon Bicarbonate of Soda
- Pinch Fine Sea Salt
- Preheat the oven to 160*C / 180*C / 350*F, and line a baking tray with baking parchment
- Place the butter and sugar into a bowl and mix together by hand until pale and smooth
- Add the honey and stir through
- Next, add the oats, flour, bicarbonate of soda and sea salt, and mix until fully incorporated
- Using your hands, roll small amounts of the mixture between your palms to form balls, and flatten down using your fingers, still leaving them fairly thick. Place the cookies on to the baking tray, allowing enough room to spread
- Place in the centre of the oven, and bake for 12-15 or until golden brown. The cookies will still be soft when they come out of the oven, but will harden as they cool
- Remove from the oven, and place on a baking tray, allowing them to cool
- I love these biscuits as they are, but if you have a bit of a sweet tooth, or are a chocolate lover, then you can always melt a little chocolate and spread it over the biscuit, leaving it to cool. This will give your cookie a crunchy base, and a deliciously sweet, chocolaty topping