Ingredients
- 100g unsalted butter
- Pinch of salt
- 100g clear honey
- Finely grated zest of 2 lemons
- 175g porridge oats
- 50g sesame seeds toasted
How to make it
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Preheat the oven to 180C, gas mark 4
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Grease and base line an 18cm square shallow baking tin with greaseproof paper
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Put the butter, salt, honey and lemon zest in a saucepan and heat gently until the butter has melted
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Add the oats and sesame seeds and stir until evenly coated
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Turn into the tin and level the surface
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Bake for 15 to 20 minutes until pale golden
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Leave to cool and cut into 12 fingers
Use an 18-20cm round sandwich tin if you haven't got a square one and cut the biscuits into wedges.