These Honey and Oat biscuits are quick, easy and never last long. They can be kept in the freezer for a month.

Ingredients

• 250g butter (softened
• 1 egg
• 1 cup Ironbark honey
• 2 tsp vanilla
• 1 1/2 cup coconut moist flakes
• 2 cups plain flower
• 2 cups quick oats
• 1 tsp baking powder
• 1tsp baking soda
• 1/4 tsp salt

Method

• Preheat oven to 180 degrees Celsius
• Grease baking tray or line with baking paper
• Beat butter until fluffy
• Add egg, honey, vanilla and beat together
• Add dry ingredients and mix well. Do not overmix
• Roll mixture into balls and place on tray, flatten slightly and allow room for spreading
• Bake for 15-20 minutes or until golden brown
• Allow to cool on trays before transferring to wire rack. Store in an airtight container