85g/3oz rolled oats
57g/2oz granulated sugar (golden granulated makes a nice flavour)
1 huge tablespoon honey
57g/2oz plain flour
1/2 tsp bicarbonate of soda
few drops almond essence
Pre-heat the oven to 180C/150 fan.
In a large, heavy bottomed pan, melt the butter and honey together Take
off the heat and allow to cool for a few seconds then add the bicarbonate
of soda - it may fizz but that's OK. In a bowl, combine the flour, oats
and sugar then mix the dry ingredients into the liquid and add a few drops
of almond essence - no more than 6 drops. Put knobs of the mix onto a
greased baking sheet and flatten the tops with the back of a teaspoon.
Bake for 10 minutes til golden. Allow to cool for 10 minutes on the baking
tray before removing to a wire rack to cool completely.
Infuse the honey with lavender by gently heating the honey with a few
heads of lavender flowers. Leave to infuse for up to 6 hours before removing
and discarding the lavender. Omit the almond essence
**Sue Beardwell is not a member of Meat Dartmoor but demonstrated and
exhibited at The Dartmoor Food and Drink Event, you can contact Sue on