Ingredients

The following ingredients have 4 Servings
  • 100 g soft margarine
  • 75 g soft brown sugar
  • 1 tbsp golden syrup
  • 100 g porridge oats (preferably jumbo oats)
  • 100 g plain flour
  • 25 g sunflower seeds
  • 25 g pumpkin seeds
  • 1 tsp baking powder
  • Pinch salt

Instruction

  • Weigh the wet ingredients into a saucepan and melt on a low heat, stirring to dissolve the sugar. Meanwhile mix all the dry ingredients well into a bowl.
  • When the margarine is melted stir the wet ingredients into the dry and mix thoroughly. The mixture needs to be firm and not sticky - if necessary add more oats.
  • Place teaspoon sized balls of the dough on a greaseproof paper covered baking tray and flatten slightly; allow room to spread – the baked biscuits will be around 2 ½” (6cm) across.
  • Bake at GM4/350F/180C for 15mins or until golden brown.
  • Remove from oven and allow to cool slightly and firm up before peeling from the paper before leaving to cool on a wire rack.