Wednesday, 3 February 2016

Honey, Almond and Oat Biscuits

Knitting group started back last night and for supper I took along a batch of these biscuits. As I had been out all day I needed something that was easily prepared and quick to cook. My 'go to' biscuit is the Anzac, the mixture makes lots, is economical and can be easily varied. This variation substitutes honey for golden syrup and has almond slivers for texture or crunch. I omit the coconut and increase the flour and oats. The honey glaze and toasted almond topping adds an extra layer of honey and almond flavour and makes them a little more special.

It is easier to ice the bottom of the biscuits as it is smoother. Spread each biscuit with a thin layer of the honey glaze then sprinkle wth toasted almond slivers ordip the iced side into the toasted almond slivers.

Honey, Almond & Oat Crisps

125 g butter
3 tablespoons honey
2 tablespoons water
½ teaspoon bicarb soda
3/4 cup raw sugar or caster sugar
1 2/3 cup flour
1 2/3 cup rolled oats
1 cup slivered almonds
Honey Glaze (optional)
4 tablespoons honey
2 cups sifted icing sugar
Toasted almond slivers

Put butter and honey into a large saucepan and put on low heat to melt.

Add bicarb soda, the mixture should start to foam

Add sugar, oats, flour, lemon juice and zest Mix well

Place heaped teaspoons of mixture onto greased tray or use baking paper. Allow room to spread.

Bake 160 deg C for approx 15 -20 minutes or until golden brown. If you like the biscuits to be chewy rather than hard remove a little sooner, although they ice better if harder.

When cool ice with honey glaze and top with toasted almond slivers. Spread the glaze on the bottom of the biscuit.

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