Though newly concocted, artificial sweeteners fill grocery store shelves these days, honey has been a staple food for humans for centuries. Bees were often the subject of hieroglyphs in Egyptian times and a rock painting dating back to 2400 BC in Cairo serves as one of the earliest evidence of honey harvesting and bee keeping. In fact, archaeologists discovered still-edible honeycomb buried in an Egyptian tomb! The Greeks and Romans saw honey as a crucial food and medicine as well; cheese was mixed with honey to create cheesecakes, used as an offering to the gods and to treat wounds post-battle. Bees themselves were venerated as they were thought to hold unique powers and gifts. As shown in an important collection of Roman-era cooking recipes, the Apicius, we see one of the first uses of honey – honey cakes or enkhytoi, made from honey, eggs and flour. Even though enkhytoi is delicious, I wanted to share a more modern use of honey in cooking, Wedderspoon Lavender Oat Shortbread Cookies Drizzled with Lemon Honey.

Lavender Oat Shortbread Cookies Drizzled with Lemon Honey

20 Minutes
10 Servings

Ingredients:

 

  • 1/2 cup raw cashews
  • 1 1/4 cup rolled oats
  • 1/4 cup coconut oil
  • 1/4 cup + 1 heaping tablespoon of Wedderspoon Organic Rata honey
  • 1 tsp salt
  • 1 tablespoon or dried lavender or 1/2 tsp lavender extract
  • 1/4 tsp lemon zest
  • 1 tablespoon lemon juice

Directions:

  1. Preheat oven to 350*
  2. To make dough, blend cashews and oats in food processor until finely ground.
  3. Add oil, 1/4 cup Wedderspoon Organic Rata Honey ,salt, and lavender. Process until dough forms.
  4. Roll into desired shape — we made 15 little rounds.
  5. Bake for 7-8 minutes or lightly golden brown at edges but almost uncooked in the middle. Allow cookies to cool and make the drizzle.
  6. Simply scoop a dollop of the Wedderspoon Organic Rata Honey, add a pinch of lemon zest, and a squeeze of juice, and mix until smooth and slightly runny.
  7. Drizzle this mixture on top of the cooled cookies and enjoy!