These chewy oat bakes are perfect with a cuppa tea. 

Ingredients:

• 100g / 4oz butter or block margarine
• 2 tbsp. clear honey
• ½ tsp bicarbonate soda
• 90g / 3½ oz porridge oats
• 150g / 5oz plain flour
• 100g / 4oz soft light brown sugar
• 100g / 40z demerara sugar
• 65g / 2½oz desiccated coconut
• 1 egg, beaten

Method:

1. Preheat the oven to 180ºc / 350ºf / Gas 4.  Line 2 baking trays with grease proof paper.
2. Melt the butter/margarine and honey together in a pan over a low heat, then cool for 5 mins.
3. In a small bowl, mix the barcarbonate of soda with 1 tbsp. cold water then add to the butter mixture.
4. In a large bowl, combine the oats, flour, both sugars and coconut together.  Stir in the butter mixture and add the beaten egg and mix well. 
5. Drop teaspoons of the mixture onto the baking sheets, spaced well apart to allow for spreading  and flatten slightly.
6. Bake in the oven for 20mins or until crisp and golden.  Leave on the baking sheet to firm, then transfer to a wire rack to cool.

Tip: Do not use a plastic box to store the biscuits as these are designed to keep foods moist and the biscuits will go soggy.  Store in an airtight tin for up to 1 week.

•