Honey has been on my mind, lately, as I was interviewing an expert on Beekeeping, in my job as a reporter, for a community magazine.
I can now tell you loads about the complexities of a bee colony, what threats they face, how they are heavily regulated by themselves and the bees and the process of making honey.
Whilst beekeeping can turn into an obsession, I am more obsessed with honey and its use as food. I sourced a wonderfully tasty Immune boosted raw Honey from the Beekeeper himself. This honey has all sorts of health benefits as the bees graze from a wide variety of food sources.
Apart from having one teaspoon of this delicious food from the Gods, each day, I made some Honey and Oat Biscuits, (or Honey and Oat Cookies if you are American), using a favourite recipe of mine, that I will share here:
Honey and Oat Cookies (Biscuits) Recipe
- 1 cup Self Raising Flour, (or all-purpose flour with 2 teaspoons Baking powder)
- 3 tablespoons custard powder
- 1/2 cup rolled oats
- 1/3 cup sugar
- pinch salt
- 1/2 cup (125 g) or softened butter
- 1 – 2 tablespoons honey
- 3/4 cup wheatgerm or bran
- Blitz the flour and custard powder
- Add sugar and oats and blitz again
- Add butter through the chute as processing til blended
- Add honey and process till well combined
- Roll teaspoonfuls of the mix into balls and toss lightly in the wheatgerm/bran
- Place on baking tray and flatten lightly with the back of a fork
- Cook for 10 – 12 minutes in a moderate over 180 degrees C (350 F)
- Allow to cool on tray
Makes about 15- 18 cookies