makes 30 cookies

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.



3 eggs
½ cup honey
2 cups milk
2 cups cream
2 tsp vanilla

  1. Beat eggs and milk together in a large saucepan. Add honey.
  1. Cook over low heat stirring constantly until thickened. ( approx. 10 mins). Mixture should smoothly coat the spoon.
  1. Cool. Add cream and vanilla. Refrigerate overnight.


1 ½ tsp unflavoured gelatin
1/3 cup cold water
2/3 cup sugar
3 Tab honey
2 ½ cup heavy cream, chilled and lightly whipped
4 tsp pure vanilla extract
bowl of ice water

  1. In a small bowl, soften gelatin in 3 tablespoons cold water for 5 minutes.
  1. In a small saucepan: combine sugar, honey & remaining water. Bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved. Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool.
  1. Add 1 ½ cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume.
  1. Stir in vanilla and fold in remaining cream, lightly whipped.
  1. Transfer to an ice cream freezer and freeze according to directions.