Honey Oat Doubles

As you can imagine, when two book loving chefs go co-habituating book shelf space is always at a premium. Nine years, many dinners,  some house renovations and a beautiful, and also book loving daughter later, and it is time to have a little recipe book tidy up. Many of whom had not been opened for many a year. Now that the Internet gives everyone as many recipes as they could possibly wish to encounter, its quite reassuring to dig through the old books for a bit of inspiration.   

I found this cute biscuit anthology published in 1988 by Pat Alburey. Looking for something different, I tried the Honey Doubles. 

This is my version. The biscuits are super easy and quick to make using mostly oats and very little flour. 












Honey Oat Doubles
Makes about 16 doubles.

1/2 cup of flour
1/2 teaspoon of baking powder
1 teaspoon baking soda
1/3 cup brown sugar
2 cups rolled oats
1/2 teaspoon salt
90g butter
90g liquid honey - warmed

Filling:
60g butter
90g icing sugar
1 tablespoon liquid honey
2 teaspoons lemon juice

Preheat the oven to 180deg. C. and line a baking tray with baking paper. 

Sift the flour, baking powder, baking soda, salt and brown sugar together into a large bowl. Add the rolled oats. 

Using your finger tips, rub the butter into the dry ingredients until the mixture looks like crumbs. 

Stir the liquid honey into the mixture and form it into a soft dough. Turn the dough out onto a large piece of baking paper; place another piece of paper on top and roll the dough out to about 5mm thick. 

Remove the top layer of paper, sprinkle with flour, then replace the paper and flip the whole lot over. Remove the second layer of paper. 

Using your sharpest cutter, stamp out the biscuit shapes and place them onto a lined oven tray. 

Bake for 15 minutes until lightly browned. Allow to cool. 

To make the filling, beat all the ingredients until pale and fluffy. Once the biscuits are completely cooled, use the filling to sandwich them together. 

These biscuits have a lovely honey flavour and plenty of texture with the rolled oats. 
Happy baking xx