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
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.