These very simple biscuits would go with both the hot drink and hot fruit salad
160g self-raising flour.
160 porridge oats.
Half tablespoon bicarbonate of soda.
Melt the honey and butter on a gentle heat and cool slightly while weighing the other ingredients into a bowl.
Pour the honey mixture onto the dry ingredients.
Mix thoroughly and form into walnut-sized balls (about 18).
Place the balls three fingers apart on a baking tray lined with baking parchment.
Cook for 12-14 minutes at 180C, Gas4 until golden
Allow to cool (if you can wait!): the edges will be crisp and the centres soft, not too sweet.
These biscuits cry out for variations: add some crushed hazelnuts; chopped crystallised and powdered ginger; desiccated coconut and chopped glace cherries; other dried fruit; orange zest; chocolate pieces; dip in chocolate – there’s no end to the invention possible.
If you don’t want so much honey which makes a less sweet biscuit, adjust the recipe by replacing the honey with 112g caster sugar that is added to the bowl of flour (reduce to 112g), oats (reduce to 112g) and bicarbonate of soda (reduce to a quarter tablespoon). Add a half tablespoon each of syrup and water when melting the butter and then carry on from there.