Traditional, style Scottish honey and oat cookie recipe.
This recipe is the result of an experiment to bake a cookie like one we bought on our Scottish trip. It turned out completely different to the bought one - but a real treat none the less. The cookies you get are about three inches in diameter, quite thin, nicely 'oaty', beautifully sweet and slightly chewy.
Makes about 18 cookies. Double up the quantities if you have friends coming!
Ingredients
Scottish rolled oats - 5 oz
Caster sugar - 2 oz
Unsalted Butter - 3 oz (this must be well softened)
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Honey - 1 oz
Runny honey is best, heather flavored if you can get it for that little extra touch.
Tools
Scales
Electric mixer (not essential)
Large bowl
Two or three non-stick heavyweight baking sheets
Flat knife to lift cookies
Method
Set the oven to warm up to 400F, Gas Mk 5.
If you do not have non stick baking sheets then butter/ grease the ones you are using.
If you have a mixer then put the butter and sugar in its bowl and cream together on high speed for five minutes until the mixture is pale in color.
Weigh the rolled oats into another bowl and set aside.
Pop the mixer's bowl on the scales and add the honey. Add the salt and baking powder.
Return to the mixer and continue on high speed for another two or three minutes. Use a spatula, if necessary, to pull the ingredients together and make sure it is all well mixed.
Turn the mixer speed down to slow. Add the oats by the spoonful as the mixer is running. Again, use the spatula to make sure it is all thoroughly mixed as the oats may tend to sit on top of the wet mixture. Beat for three or four minutes. You should now find that the mixture will lift easily away form the bowl without sticking.
Using a teaspoon place large walnut sized blobs of the mixture on the palm of your hand. Roll gently into a ball and place on the baking sheet. Squash slightly to flatten into a disk about 1 1.2 ins diameter and 1/3 inch thick.
Space them to allow room for them to expand during baking. You should get about 9 blobs on each sheet.
Place in the oven and turn the temperature down to 350 F. Bake for 7 to 10 minutes, until nicely brown round the edges. They end up between two and three inches in diameter after cooking.
Allow to cool on the sheets for two to five minutes. then use the flat knife to slide them onto a rack to finish cooling.
Make that cup of tea and enjoy!
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