Honey Oat Biscuits with Pine Nuts

My son and I made these honey oat biscuits with pine nuts recently when he was home sick from school. They’re inspired by the traditional Anzac cookie recipe, which uses golden syrup.  I like to use wholemeal flour whenever I can when baking, and I often add additional flavours, such as thyme leaves, picked from my herb garden, and orange zest. You can leave these out if you wish.

Because these biscuits are held together by honey, rather than eggs, they have a long shelf life. I made a batch for a road trip during the school holidays, and they’re still just as crunchy a week later. I think I’ll be margin them for school lunches, too.

If you like baking, you might like to try this cookie recipe with chocolate, cranberry and pumpkin seeds.

Best wishes,

Amanda

PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.

Print Recipe

Honey Oat Biscuits with Pine Nuts

These cookies are based on the traditional Anzac biscuit recipe. They're quick and easy to make.

Servings: 16 cookies

Author: Amanda Lawson

Ingredients

• 150 g (1 cup) plain wholemeal flour
• 140 g (1 1/2 cups) rolled oats
• 90 g (1 cup) shredded coconut
• 165 g (3/4 cup) raw sugar
• 150 g unsalted butter, cubed
• 115 g (1/3 cup) honey
• 100 g (1 cup) pine nuts
• 1 orange, zested
• 1 tsp chopped thyme leaves
• 1 tbsp water
• 1 tsp bicarbonate of soda

Instructions

• Preheat the oven to 180°C. Line two baking trays with baking paper.
• Stir the flour, rolled oats, coconut, sugar, orange zest and thyme leaves in a large mixing bowl.
• Heat the butter, water and honey in a small saucepan, stirring occasionally until the butter has melted. Remove from the heat, add the bicarbonate of soda and stir to combine (the mixture will foam up).
• Add the the butter mixture to the dry ingredients and mix until well combined.
• Using an ice cream scoop to measure out evenly-sized amounts of the mixture, roll the portions into balls and place them on the tray with plenty of space between them (they will spread). Flatten them with a fork.
• Bake in the oven for 15 minutes, swapping the trays around halfway through cooking.
• Remove from the oven and cool on the trays before storing them in an airtight container.