Preheat over to 180°C (350°F).

Line to baking trays with baking paper.

• Combine and sift the flours into a large mixing bowl, add the rolled oats and stir.
• In a small sauce pan combine, the butter, sugar, honey and peanut butter, stir over low heat until melted. Add to the flour mixture and stir until just combined. Refrigerate for 5 – 10 minutes.

  Note: The cookie dough will be too soft to handle at this stage. Place the dough in the refrigerator for 5 – 10 minutes so that it becomes firm enough to hold its shape.
• Divide and roll into 20 even sized balls. Place on the prepared baking trays, spacing well apart. Light press and flatten each ball.
• Place in the oven and bake for 10 – 15 minutes or until golden.
• Remove from the oven and allow to cool on the trays.
• When cool decorate with topping.

Topping

• In a small mixing bowl combine and stir the icing sugar, butter and water until smooth. Dip the tops of the cookies into the topping, then into the coarsely chopped nuts.