HOME-MADE biscuits are so easy to make. They might not last as long as commercially produced biscuits - but they taste scrumptious.

I cooked these to go with a splendid picnic two friends kindly provided when we took the dogs for a day on The Ridgeway.

There's something splendid about being in good company and looking out on to undulating countryside while munching on biscuits made with local flour from Wantage, rich Oxfordshire butter, and honey created by bees that gather nectar locally.

These biscuits make a great addition to the school lunchbox too.

You will need: 4oz (125g) butter 2oz (50g) caster sugar 1 egg yolk - beaten 6oz (175g) SR flour 6tbspns runny honey 2oz sugar lumps Pinch salt Method: Set the oven to 200C/400F or gas mark 6 Using a wooden rolling pin, crush the sugar lumps coarsely and set to one side Gently melt the butter and pour into large mixing bowl Allow the butter to cool a little, then stir in the caster sugar, honey and beaten egg yolk Stir in the flour and salt, and mix into a reasonably stiff dough. (If the mix seems too soft, add a little more flour) Roll rounded teaspoons of the mix into little balls and place them on a greased and floured baking tray, having first dipped them into the crushed sugar lumps. (Do allow enough space for each biscuit to double in size when you place them on the baking tray) Bake for approximately 12 minutes or until the biscuits begin to turn a delicious golden brown Carefully remove the biscuits with a fish slice and place on a wire rack to cool. They will be quite soft at this stage and can easily break if not lifted carefully. As they cool, they will crisp up nicely.