… a quick and easy biscuit recipe from Belleau Kitchen today… something sweet, a little chewy and a little crunchy to make your day a better place…
… a few months back when I was demo-cooking at the Lincolnshire Food and Gift Fair one of the food stall holders came up to me with two jars of their honey and asked me if i’d like to cook with it. As you know I am a huge honey fan and use it in both sweet and savoury dishes and I love having it in the larder, in fact I feel bereft without a jar somewhere in the house, so it’s always a big YES to the offer of two jars… the maker is Croft Apiaries who are based in Lincolnshire and make honey from bees who live in Lincolnshire and Yorkshire, with their Yorkshire bees making honey using heather from the glorious Yorkshire Moors and it’s quite incredible how different the two honey’s are… the Lincolnshire Honey which is made from a selection of flora is clear and sweet and delicious and has a mild natural taste… everything you’d expect from a good quality honey. The Yorkshire Moors honey is much more robust with a more distinctive perfume and heavier flavour… i’m constantly undecided as to which is my favourite… they are both clear, runny honey’s and make excellent additions to breads, roasts, cakes and of course biscuits… i’m a real champion of local honey. Not only is it great for your local economy but the survival of bees in general is so important and the fragile infrastructure of your local flora and fauna depends greatly on the well being of bees… purchasing jars of commercial grade, mixed honey made in a country thousands of miles away makes very little sense. Think small and local… and cheap!
honey and cinnamon oat biscuits
what I love about these cookies is that they take minutes to prepare and not much longer to bake and once you’ve come down from the intense high of the aroma of these biscuits whilst they bake, they are eaten pretty darn quickly too… they’re the kind of biscuit you can bake when you get that ‘oooh I wish I had some home-made biscuits’ feeling that I seem to get on a Sunday evening but never have anything just baked… well, now you have.
makes 24 biscuits
150g self raising flour (or plain flour and 2 teaspoons baking powder)
150g porridge oats
100g caster sugar
50g salted caramel (or just another 50g butter if you can’t get any)
3 tablespoons runny honey
1 teaspoon cinnamon
1 tablespoon milk
preheat the oven to 180C and prepare two baking sheets with parchment paper
in a pan melt the honey, butter, caramel if using and milk then take off the heat
place the dry ingredients in a bowl and pour the melted ingredients on top and stir in well then set aside for about 5 minutes for it to cool and set slightly
once it’s cooled it should be firm enough to roll into smallish balls which you flatten slightly on the baking tray, they spread and rise just a little
bake for about 12 minutes or until golden, cool on a wire rack before consuming
eat and of course, enjoy!