Recipe

Honey, oat and barley horseshoes

These ginger oat cookies go splendidly with coffee or tea and make a lovely gift.

Jan 31, 2011 1:00pm
  • 20 mins cooking
  • Makes 26 Item
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Ingredients

Honey, oat and barley horseshoes
  • 125 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 2 tablespoon golden syrup
  • 2 tablespoon honey
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (65g) rolled barley
  • 2 cup (300g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 teaspoon cream of tartar
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground clove
  • 1/2 cup (45g) rolled oats, extra

Method

Honey, oat and barley horseshoes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 2
    Beat butter, sugar and egg in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in golden syrup, honey, oats, barley and sifted dry ingredients.
  • 3
    Knead dough on floured surface until smooth. Sprinkle surface with extra rolled oats; roll level tablespoons of dough in oats into 12cm sausages. Shape into horseshoes; place about 3cm apart on oven trays.
  • 4
    Bake horseshoes about 20 minutes. Cool on wire racks.

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