Traditional style, Scottish honey and oat cookie recipe No. 2.
This recipe is the result of the second experiment to bake a cookie like one we bought on our Scottish trip. This one was much closer to the original crisp and oaty biscuit.
My first attempt at the honey oat cookie recipe worked on the assumption that the ingredient description ‘rolled oats’ meant pure rolled oats. This recipe uses half pure rolled oats and half all purpose flour, uses a different mixing method and cooks at a slightly lower temperature for a bit longer.
Makes about 18 cookies. Like recipe No. 1, I recommend that you double up the quantities if you have friends coming!
Scottish rolled oats – 2 1/2 oz
All purpose flour – 2 1/2 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 Scottish touch.
Electric mixer (not essential)
Spoon for mixing
Two or three non-stick heavyweight baking sheets
Flat knife to lift cookies
Set the oven to warm up to 350F, Gas Mk 5.
If you do not have non stick baking sheets then butter/ grease the ones you are using.
Put the butter and sugar in the mixer bowl and cream together on high speed for five minutes until the mixture is pale in color.
While the butter is creaming, weigh the rolled oats and sifted flour into another bowl, mix gently, and set aside.
When the butter is creamed, pop the mixer’s bowl on the scales and add the honey. Then 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.
Remove the mixing bowl and add the flour and oat mixture. Stir in with a spoon until the flour is no longer dusty. Return the bowl to the mixer and set the mixer speed down to slow.
Again, beat for three or four minutes. You should now find that the mixture is uniform and will begin to lift easily away from 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. Space them out to allow room for them to expand during baking. You should put about 9 blobs on each sheet.
Place in the oven and turn the temperature down to 350 F. Bake for 10 to 12 minutes, until nicely brown round the edges. Don’t let them burn, or it will ruin the delicate, natural flavors.
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 comparing these two recipes!