* Toast oat flakes in melted butter.
* Beat sugar, salt, eggs and honey with a hand mixer until creamy. * Fold in vanilla pulp, cinnamon, baking powder, nuts and the toasted oat flakes.
Place large spacing on a greased baking sheet. Stand at room temperature for one hour.
* Bake the cookies in a heated oven at 175 °C (gas mark 2 or convection oven 150 °C) for about 10 to 15 minutes. Cool.
* If stored in a tin, these cookies will keep crispy fresh for four weeks.
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