Bees are quite amazing, aren’t they? They’re just buzzing around, collecting pollen and turning it in to honey like it’s nothing, but it’s really something. Honey is one of my favourite toast accompaniments, my favourite being set honey – I love the slight grainy texture and softer flavour.
Last weekend I went to visit a friend who has just moved to Berwick-upon-Tweed. As she’s new to the area we did a little exploring in the beautiful nearby countryside and came across the Chain Bridge Honey Farm, complete with shop, visitors centre and a cafe on a double decker.
The farm sits on the River Tweed which marks the border between Scotland and England, a short walk away is the Union Chain Bridge, named because it connects the two nations and was built, in 1820, using Welsh steel. It’s a really pretty spot and you can have some fun being in Scotland with one step and England the next!
After a wander about and a few purchases in the shop we had to check out the bus cafe! We got the best seats in the house, top deck up the front, and I had a slice of honey sponge – which was delicious – and a honey latte.
My newly purchased jar of honey and the memory of the honey latte inspired this recipe. The cookies are chewy and slightly sticky, with the oats adding hearty body. Adding half a teaspoon of nutmeg to the silky smooth coffee buttercream gives it just a hint of the flavour which brings the whole biscuit together.
The honey laden cookie combined with the coffee filling tasted great but maybe slightly on the sweet side, to solve this problem (maybe not actually a problem) I added chocolate! Chocolate can only make things better but in this case the 80% dark chocolate drizzle cuts through the sweetness perfectly.
These cookies are nice and easy to make, and if you wanted you could stop at that and not make the filling. I found a tablespoon measure to be the prefect size for dishing out the cookies.
The buttercream should be fairly thick so it can hold up with sandwiched between the two cookies.
Drizzle with dark chocolate.
Honey Oat Cookies with Coffee Filling
makes 12 sandwiched cookies
For the cookies:
adapted from Cottage Life
1 1/3 cups rolled oats
1 cup plain flour
1/2 tsp bicarbonate of soda
pinch of salt
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 cup light brown sugar
1/2 cup honey (whichever kind you have on hand)
Preheat the oven to 190 C. Prepare a baking tray by lining it with greaseproof paper or greasing with some butter.
In a large bowl whisk together the oats, flour, bicarbonate of soda, salt and spices.
In a separate bowl, or a stand mixer, beat together the butter, sugar and honey until well combined and slightly paler in appearance.
Slowly beat in the dry ingredients until just combined.
Using a tablespoon measure, spoon out dollops of the mixture on to the baking tray, leaving about 5cm between each cookie. Bake for 10-12 mins.
Allow to cool completely.
2oz butter, at room temperature
2 cups icing sugar
4 tsps coffee
1/2 tsp vanilla
1/2 tsp freshly grated nutmeg
Beat the butter until soft and pale.
50g dark chocolate, melted.
Add one cup of icing sugar, coffee, vanilla and nutmeg and beat slowly until the ingredients come together. Turn up the speed to high and beat for about a minute.
Add the remaining cup of vanilla and beat on high until light and fluffy, and at a good spreading consistency.
Spread buttercream on half of the cooled biscuits and sandwich together.
Drizzle the melted dark chocolate over the top if desired and allow to set.