Honey Oat Biscuits Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
• Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Steps:

• Cream butter, sugar and honey until pale.
• Sift flour, baking powder and cinnamon together. Add sifted ingredients and rolled oats to creamed mixture, stirring well.
• Roll tablespoonsful of mixture into balls.
• Place on greased oven tray and flatten with a floured fork.
• Bake at 180C for 15 minutes or until golden.
• Transfer to a rack to cool.

Steps:

• Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray (just for convenience :]).
• Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.
• Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.
• Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

Steps:

• In a large bowl, mix all the dry ingredients together.
• In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
• Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
• COOL the mix for 20 minutes in the fridge.
• Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
• Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
• Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Steps:

• In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
• In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
• Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
• Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
• Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
• Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
• When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
• Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
• Transfer to a wire cooling rack and allow to cool completely before serving.

Steps:

• Beat the butter and sugar in a bowl with a wooden spoon until creamy.
• Next beat in the honey and the egg yolk.
• Add the cinnamon and flour,mix into soft dough.
• Take a teaspoon of dough and roll it into a ball.
• Then do the same to the other 29 cookies.
• Space out on a greased baking tray.
• Cook for 10 minutes at 175C.
• Clean up and wash up. DONE!!:D:)

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

Steps:

• Mix together the first four ingredients. Cut in the shortening. Stir in oats. Stir in milk just until combined.
• Pat out, cut and bake for 12-15 minutes, at 450°F
• Recipe may be doubled. Freeze extra biscuits in a heavy plastic bag - thaw and heat to serve.