These biscuits are for when you want to be good but still want a treat and using honey instead of any processed or refined sugar helps to make these a perfect choice. Honey has a lot of advantages over refined sugar so is a good choice.
Using oats gives them great texture and if you use gluten free oats and gluten free oat flour, you can serve them to coeliacs too.
Just be aware not to use a large lemon. Only use a standard one and only zest half of the lemon and use the juice of one half only. Otherwise they can be overpowering as you don’t have the sugar to combat the tang.
Lemon and Honey just work really well together and I’ve adapted this US recipe to grams and offered a few options for ingredients.
As you need to pop the dough into the fridge for about 30 minutes before baking, don’t turn on the oven till you’re at that stage and then preheat to 160C.
I lined a baking tray with parchment and you don’t need much space between these as they don’t spread a lot. The original recipe called for them to be flattened with a fork but I didn’t like the result so I would recommend you use a palette knife to give them a good push down. You don’t want them too thick and because of the type of dough, the fork can split the dough as you press down.
85g oats (use gluten free if needed)
75g oat flour (whizz oats in a blender or food processor). You can also use spelt flour or whole wheat flour if you prefer. I’ve also substituted almond flour for the oat flour.
1/2 tsp baking powder
1/4 tsp salt
2 tbsp. coconut oil (you can use melted butter or vegetable oil also)
1 large egg
1 tsp vanilla extract
5 tbsp. organic honey
Zest and juice of a standard lemon (don’t use too much zest)
If you would like a slight variation, you can add a handful of dried blueberries or dried cranberries to the dry ingredients. Don’t go mad as you are adding sugars through the dried fruit so just a handful should give a nice variation and chop up any big pieces before adding them 🙂
In a bowl, mix all the dry ingredients together.
In another bowl, whisk together all the wet ingredients.
Combine the dry and wet ingredients together and stir until just incorporated. Don’t over mix. Chill in the fridge for about 30 minutes.
Preheat oven now and get your baking tray ready.
I lifted about a tablespoon size of dough into my hand and squeezed into a round shape, then using a circular motion, shaped them into small balls. Pop each ball of dough on the prepared tray and flatten them.
As I was saying earlier, you can go ahead and use the fork but after trying this, I preferred to use a palette knife and give them a good flat shape and then tidy the edges for a nice round shape.
Bake for 12/14 minutes till they are light gold colour. Remove and let them cool on the baking tray.
You can dust with icing sugar to serve if you like or drizzle very lightly with a little honey. They will sit happily for a few days in an airtight container and get nice and chewy.
Children may not like these as they don’t have the quite sweet taste of other biscuits but are great when you’re cutting down your sugar intake but still want a treat.
Enjoy and bake with love