Honey oat cakes
Honey had been used as a sweetener in Britain from ancient times when it would have been collected from bees’ nests, usually found in the cavities of old trees. During the Iron Age skeps were introduced. These were baskets made of wicker inverted to form a ‘home’ for bees. The Saxons introduced skeps made of coiled straw and these remained the way honey was collected until the wooden hives with moveable frames were introduced in the nineteenth century. Until the introduction of sugar in the Middle Ages, honey was the only means of sweetening food. This recipe is very similar to a flapjack but has a more crumbly texture.
Preparation method
Preheat the oven to 170C/325F/gas 3.
Grease the baking sheet with butter.
Place the butter and honey in the saucepan and heat until the butter has melted.
Add the salt and oats and stir until they are well mixed.
Spoon the mixture out onto the greased baking sheet and press it down well with the back of a wooden spoon.
Place in the oven for 25 minutes or until golden brown. If the top of the ‘cake’ starts to get too dark place a piece of kitchen foil over the top.
Cool for a few minutes then mark into squares of 6cm while still warm and serve when completely cooled.
