Another busy week is almost over. Once again, I made these a few days ago, but am only just having the time to write about it now! My original plan to make apple and courgette cake changed into honey nut biscuits, and so, here we are.
These biscuits are great – although not entirely what I expected before I read the recipe. I’m fairly convinced these would be equally as excellent minus the raisins and oats. Actually I’m more in favour of the oats than the raisins – somehow raisins just take away from the nuttiness of things – having been given a bar of Cadbury’s Fruit and Nut this week, I am far too aware of this problem. Never a good enough nut:fruit ratio. Honestly.
Anyway, miraculously, nothing has gone awry this week – they were super easy to make (as you’ll see from the recipe) and turned out perfectly. I made some tiny bite-sized ones, and some slightly larger ones, and the dough made around 20-25 biscuits of mixed size.
Next week really will be apple and courgette cake.
This recipe comes from Ainsley Harriott’s Honey section in the Great British Food Revival Cookbook
100g brown sugar
50ml dark honey, strained
100g shortening (I used butter)
1/2 tsp baking powder dissolved in 10ml hot water
280g self-raising flour
1/2 tsp salt
1 egg, beaten
75g mixed walnuts, hazelnuts, almonds, finely chopped
1 tsp vanilla essence
icing sugar for dusting
1. Preheat the oven to 170C/Gas 3. In a large mixing bowl, mix the ingredients in the order given above into a batter, which should be about the same consistency as biscuit dough. Drop by spoonfuls, about the size of a walnut, onto a greased baking sheet. Bake for 15 mins until golden brown. Once removed from the oven dust lightly with icing sugar and leave to cool on a wire rack. (I forgot to dust mine with icing sugar….knew I must’ve missed something!)