These lovely bikkies are like a cross between an ANZAC and a muesli biscuit.
Just sweet enough to satisfy my husband’s sweet tooth, super easy to whip up plus they’re lunchbox and allergy friendly!
- 1 cups rolled oats
- 1 cup plain flour (GF flour, spelt, wheat – all work)
- 1 tsp GF baking powder
- 1/2 cup pumpkin seeds
- 1/2 cup sultanas*
- 125g melted butter or oil (coconut oil and melted vegan butter work well)
- 70g golden syrup/honey/maple syrup
*Chopped Dates, or dried apple, or apricots work well too
**For a Coeliac friendly version: you can replace the oats with a mix of rolled quinoa, puffed rice and shredded coconut.
Mix together all the dry ingredients in a large bowl. (Speed 4, 10 seconds). Then set aside.
In a medium sized saucepan (or microwave), melt together the oi/butter and syrup. (Speed 2, 100C for approx 2 mins)
Add the wet mix to the dry mix and combine well (Speed 4, 8 seconds, scrape down and repeat).
On a greased baking tray place heaped teaspoon-fulls of the mixture and flatten down slightly.
Cook in a preheated oven at 170C for about 15-20 mins or until golden brown.
When you remove them from the oven they will be fairly soft. They will harden as they cool. Leave them on the tray for 10 minutes before transferring to a wire rack to finish cooling.
Makes about 20 – store in an airtight container for up to a week.