OH MY GOSH!!! I think these biscuits have crack in them!!!
I love the idea of these biscuits. Honey, cinnamon and oats sounds delish. The recipe can be found on page 42.
I do have a couple of issues with this recipe. One is the mixture really is a bit too dry, and the second is that I followed the instructions and used a flattened tablespoonful of the mixture to make into balls and, 
even though the recipe says it makes 30, I only managed to get 21 biscuits out of the mixture. There is absolutely no way to get 30 if you use the measurement they say.
Honey Oat biscuits aka Crack Biscuits
Quick and easy to make, these biscuits were a hit with everyone. They have the perfect amount of sweetness and oatiness.
The biggest negative is that they are so darn moreish *wails* my hips are not impressed!
They are perfect with a big glass of milk or with a cuppa and are definitely worth a try 🙂
Next we have Chinese chews
The recipe is on page 65. If I had to guess why these are called Chinese chews I would say its because of the use of crystallised ginger. Ginger is native to China as well as India and because this is an old recipe I think that’s why some clever clogs glued Chinese into the name. If you are wanting to get a little taste of Asia then this isn’t really the place to find it.
On to the recipe though. The ingredient list does look appetising when you go through it. Rolled oats, dates and walnuts sounds great but then you get to that more polarising ingredient, crystallised ginger. The resulting slice is quite moist but a little crumbly which is kind of weird. The flavours and textures bounce nicely off each other, but if you don’t like crystallised ginger then this is not the slice for you because its quite dominant. However, if you like ginger but are not in love with it, you could substitute the crystallised ginger with preserved stem ginger. This ginger is slightly less jarring than the crystallised in the recipe.
Chinese chews were not a hit in my family but not to despair we still have the crack biscuit recipe to fall back on 😉
Until next time. Happy cooking!