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.
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
Preheat oven to 350*
To make dough, blend cashews and oats in food processor until finely ground.
Add oil, 1/4 cup honey ,salt, and lavender. Process until dough forms.
Roll into desired shape — we made 15 little rounds.
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.
Simply scoop a dollop of the Rata honey, add a pinch of lemon zest, and a squeeze of juice, and mix
until smooth and slightly runny.
Drizzle this on top of the cooled cookies and enjoy!