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Blog Honey Oat Cookies

Blog Honey Oat Cookies

If you use honey in your kitchen, at one time or another you've probably had the experience of a jar of it going cloudy or even turning white and granular. Honey tends to crystallize because it's a "supersaturated solution" which really just means that it's a lot of sugar suspended in a small amount of water. Over time, all honey will crystallize; how fast that happens depends on the type of honey (some kinds are higher in glucose—a type of sugar—than others), the temperature at which it's stored (both very warm and very cool temperatures speed crystallization; 65 to 70 degrees is best), and other storage conditions (dust or other foreign particles can encourage crystallization). It's not harmful to eat crystallized honey, but to return it to its liquid state, you can warm it gently. Repeating warming and cooling will degrade the flavor of the honey, however.

The best—and only—way to prevent honey from crystallizing is to use it, and I have a recipe that's perfect for the purpose; it's sweetened solely with honey. These delicious cookies feature the complementary pair of honey and oats, accented with just a hint of nutmeg. For rolled cookies, they're slightly soft, and the honey keeps them fresh for days. Enjoy them with a cup of tea.

My favorite shapes for Honey Oat cookies include the Beehive cookie cutter, the Watering Can cookie cutter, and the Acorn cookie cutter.

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