makes 30 cookies
½ cup butter, softened
2/3 cup packed brown sugar
½ cup liquid honey
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.