100g White’s Speedicook Oats
150g self raising flour
2 tablespoons honey
175g demerara sugar
1 teaspoon baking soda
1 teaspoon baking powder
Line 2 baking trays with parchment paper and set oven to 180oc.
Melt the butter, sugar and honey together and cool for 5 minutes.
Place the oats in a bowl. Sift in the flour, baking soda and baking powder and mix well.
Make a well in the dry ingredients and mix in the butter mixture until fully incorporated
Take equal sized pieces - I tend to weigh them and roll into a ball.
Place on the trays, a little apart as they spread, and flatten the top.
Bake for 12-15 minutes.
Cool on the tray for a couple of minutes before transferring to a cooling rack to cool completely.
Store in an airtight container for up to a week.