Chewy Oat and Ginger Biscuit Recipe

Ingredients:

• 120g (4¼oz) plain flour
• 105g (3½oz/1 cup) instant oats
• 60g (2¼oz/½ cup) LSA (linseed, sunflower seeds and almond mix available at health food stores)
• 100g (3½oz/½ cup lightly packed) brown sugar
• 110g (3¾oz/½ cup) sugar
• 35g (1¼oz/½ cup) shredded coconut
• 45g (1½oz/½ cup) quinoa flakes
• ½ tsp bicarbonate of soda (baking soda)
• 50g (1¾oz) candied ginger, finely chopped
• 170g (6oz) butter
• 2 tbsp golden syrup (light treacle)
• 135g (4¾oz/½ cup) tahini
• ½ tsp ground cinnamon
• 200g (7oz) dark chocolate (70% cocoa), optional
• sesame seeds, for sprinkling (optional)
• For the tahini maple glaze:
• 135g (4¾oz/½ cup) tahini
• 60ml (2fl oz/¼ cup) maple syrup
• 3 tsp coconut oil

1

Preheat the oven to 180°C/160 °C fan/ gas mark 4 and line two baking trays with baking paper. In a large bowl, whisk the flour, oats, LSA, combined sugars, coconut and quinoa flakes and bicarbonate of soda until combined. Stir the ginger through.

2

In a small saucepan, melt the butter, golden syrup, tahini and cinnamon over medium heat until melted and combined.

3

Pour the butter mix into the dry mixture, and stir until well combined. Drop heaped tablespoon-sized balls of dough onto the baking tray, spaced about 7cm (2¾ in) apart. Flatten the tops of the dough slightly and, if any edges crack, pinch them back together.

4

Bake for twenty minutes or until just starting to turn golden. Cool on the tray for five minutes (they’re very soft and fragile at this point) before transferring to a wire rack to cool completely.

5

If desired, while the bikkies are cooling, gently heat the chocolate in a small bowl over simmering water (don’t let the base of the bowl touch the water) until melted. Drizzle the melted chocolate over the bikkies and sprinkle with sesame seeds. Store the bikkies in an airtight container for up to four days.