Hen Corner

These are the bees-knees…

We’ve been baking oat cookies at Hen Corner for many years, but it was with the start of our Bee Keeping Courses that we added some of our own honey to make them extra special for our lovely guests.

We were thrilled to win third prize for these cookies at the National Honey Show 2014!

Makes 12 large cookies

Ingredients:

100g Margarine
60g Demerara Sugar
2 tbsp Honey
120g Jumbo Porridge Oats
120g Self Raising Flour

Method:

1. Preheat the oven to 180c (fan) or gas mark 5
2. Put the margarine, sugar and honey into a large saucepan and heat through until all the ingredients have melted into each other.
3. Tip the oats and flour into the saucepan and draw together with a wooden spoon. Ensure the mixture is well mixed, it will thicken as it starts to cool.
4. Using a metal dessert spoon, put even size scoops of the dough, spaced with room to spread, onto a baking sheet lined with non-stick liner or parchment. Shape and flatten the balls of dough with wet fingers if needed.
5. Bake for 14 minutes, turning down the temperature after 12 minutes if it starting to brown too quickly around the edges.
6. Leave to cool on the sheets for 10 minutes, then transfer to a wire rack, to cool completely.
7. If they are not all eaten straight away, they can be stored in an air tight tin.