A gluten free take on my most popular recipe. The super simple Honey Oat Biscuit! A crunchy, crispy base with a strong honey kick. This is crunchy, buttery and just sweet enough. These are super quick and easy to make, and can be whipped up in about 10 minutes. You can use a freestanding mixer to make these, but all you really need is a small bowl and a spoon.
The original recipe is one of my most fool proof recipes, and to make it gluten free was so easy to do. All I had to do was swap out the oats and flour for a gluten free alternative and the rest stayed the same.
To start, mix the butter and sugar together in a bowl. You can use a free standing mixer for this, but I just tend to use a spoon or fork. You won’t be needing a mixer for any other part of the recipe, so the choice is really up to you. My top tip would be to allow your butter to warm a little to make the whole process easier and quicker. Next, stir through the tablespoon of honey to the butter mixture. Lastly, add all of the dry ingredients and mix everything until it is fully incorporated.
Honey Oat
Once this is done, you’re ready to transfer to your prepared tray. Roll roughly a tablespoon of mixture between your hands and place on the baking tray, pressing down slightly. These do spread so allow a little of space for this. As with any cookie, now is the time to think about your end result. If you want a thicker, chewier cookie, then leave them a little bit thicker. You could always add a bit more mixture to the ball as well. If you like them slightly crunchier and thinner, then press them down a little bit more and flattern them when placing on the tray. Again, adding a smaller amount of mixture for each cookie will also make a smaller, crisper base. For my recipe, I made them slightly bigger, thinner and crispier.
This recipe does only make 6 biscuits, which I know doesn’t sound like a lot. However, these are truly best eaten when freshly baked or on the same day as making. Just make sure that you allow them to cool completely to go nice and crunchy. They tend to go ‘softer’ quicker than other cookies so are best enjoyed as soon as possible. So with this recipe, less is really more!
If you’re looking for the regular version of this recipe, you can find it here. This recipe is exactly the same, except regular oats and flour are used.
Ingredients
- 65 grams Unsalted Butter (at room temperature)
- 25 grams Soft Light Brown Sugar
- 1 tablespoon Honey
- 50 grams Gluten Free Porridge Oats
- 50 grams Gluten Free Plain Flour
- 1/4 teaspoon Bicarbonate of Soda
- Pinch Fine Sea Salt
Instructions
- Preheat the oven to 160*C Fan/ 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 minutes 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 leave them on the tray for 5-10 minutes to allow them to harden, then place on a baking tray allowing them to cool completely and become crunchy before eating
Notes
These are best eaten and enjoyed freshly baked on the same day as baking, but any leftovers can be stored in a cool, dry place wrapped in some cling film.
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