Crunchy seed biscuits

    35 min

    So delicious, you can't believe these crunchy little high fibre squares are also good for you!

    3 people made this

    Serves: 80 

    • 100g rolled oats
    • 100g oat bran
    • 300g plain flour, sifted
    • 180g light brown sugar
    • 100g coconut
    • 50g milk powder
    • 90g sesame seeds
    • 60g poppy seeds
    • 130g sunflower seeds
    • 1 tablespoon anise seeds
    • 4 tablespoons golden syrup
    • 70ml water
    • 100g canola oil
    • 100g butter
    • 1½ teaspoons bicarbonate of soda

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease two 30×22x2cm baking tins.
    2. Mix all the dry ingredients, except the bicarb.
    3. Place the golden syrup, water, oil and butter in a saucepan and heat on the hob until the butter and syrup have melted. Remove from the heat and stir in the bicarb. Add the syrup mixture to the dry ingredients and mix well.
    4. Spoon mixture into the baking tin, pressing it down firmly and evenly (it should be about 7mm high).
    5. Bake for 20 minutes or until golden around the edges.
    6. Remove from the oven; leave in tin to cool slightly. Using a sharp knife, cut each tin into 40 equal pieces. When almost cool, turn out onto a wire rack to cool completely.

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