Lyn's Recipe Collection
Place assorted fruit slices, spices and flower petals in ice cube trays. Top with water and freeze. Serve with white sangria (shiraz) to add colour and spice.
makes 30 cookies
Ingredients:
½ cup butter, softened
2/3 cup packed brown sugar
½ cup liquid honey
2 eggs
2 teaspoon vanilla
2 ½ cup plain flour
1 cup quick-cooking rolled oats
1 cup chopped pecans, toasted
2 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon bicarb soda
¼ teaspoon salt
1. In bowl, beat butter with sugar until fluffy then beat in honey.
Beat in eggs, one at a time, then beat in vanilla.
2. Mix together flour, rolled oats, pecans, cinnamon, BP, bicarb & salt.
Stir into butter mixture until moistened.
3. On large greased baking sheet spoon batter into two 10×2-inch logs, smoothing surface with floured fingers. Bake in 180C oven for 30 minutes or until lightly browned. Let cool on pan for 5 minutes.
4. Transfer logs to cutting board; cut diagonally into ½-inch thick slices.
Stand slices up, slightly apart, on baking sheet.
Reduce heat to 160C; bake for 25-30 minutes or until golden and almost firm to the touch. Remove to rack and let cool.
[Cookies can be stored in airtight container for up to 1 week.]
Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti.
Reduce pecans to ¾ cup and add ½ cup chopped dried apricots.