Oat and Seed Biscuits

Preheat oven to 180 degrees and grease 2 baking trays

• 100g margarine
• 100g brown sugar
• 2 tbsp golden syrup

In saucepan melt margarine, brown sugar and golden syrup

• 1/2 tsp bicarb soda
• 2 tbsp water

In bowl dissolve bicarb soda in hot water

Add sugar mixture to water and bicarb soda

• 125g plain flour
• 50g coconut
• 100g rolled oats
• 25g pumpkin seeds
• 25g sunflower seeds
• 25g sesame seeds

Add plain flour, coconut, rolled oats, pumpkin seeds, sunflower seeds, sesame seeds to bowl and mix

Scoop mixture out with tbsp and place on trays

Flatten mixture with a floured spatula

Bake for 8-10 mins

Defrost biscuits on wire rack for 1 hour before eating. Biscuits and can be stored in airtight container for 1 week or frozen in sandwich bags for 3 months.