YQ Flour, Bran, honey and oat biscuits

YQ Flour, Bran, honey and oat biscuits

by Henrietta Inman

 Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.

We love a biscuit with our morning coffee, so we were particularly delighted when Henrietta sent over this simple recipe. Half way between a digestive and a hobnob - but better than either - they a crunchy and malty biscuit that makes for a perfect mid-morning pick-me-up!


  • 500g wholemeal YQ population wheat flour, plus extra for rolling
  • 50g Bran
  • 180g Oats
  • 7g sea salt flakes such as Halen Môn, ground up a little between your fingers
  • 11g (2 tsp) bicarbonate of soda
  • 120g Malted wheat flakes, blitzed in a food processor or blender until fine, see note below
  • 200g local honey, runny or set is fine
  • 360g unsalted butter, chilled and cut into cubes, I like to use Fen Farm Dairy in Suffolk


  1. Weigh all the dry ingredients from the flour to the malted wheat flake flour into a bowl. Using a free- standing mixer fitted with a paddle or your fingertips, add the honey and butter and mix until the mixture resembles breadcrumbs and then bring it together to form a dough.
  2. Line a large tray with parchment paper. On a floured surface or between two pieces of parchment paper, roll the dough out until a bit less than 0.5cm thick. Use any shape of cutter you like! Butterflies, hearts, stars, chickens or rounds. Cut the digestives and place them on the tray, then rest in the fridge for at least 30 minutes. Sometimes I make them the day before and bake the next day.
  3. Preheat the oven to 180oC. Pierce the biscuits with a fork about three times or make a pattern with a skewer. Bake as many as you want and then freeze the rest for another day. Bake for about 10 -18 minutes, depending on their size, until golden brown on the top and bottom. Leave to cool and enjoy with a cup of tea.

Baker's Notes

I love to use large rather than rolled oats for extra texture. Naked oats are also great in this recipe. Swap them in for half of the quantity of oats. They are good processed a little in a blender of spice grinder

If you don’t have malted wheat flakes, use more wholemeal flour.

This makes quite a big mix so you could always halve it.

Recipe generously donated by Henrietta Inman @henriettainman
Resident Cook and Baker at Wakelyns Agroforestry

Henrietta Inman
Henrietta Inman


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