Mixed seed biscuit
These home made biscuits are a great morning tea alternative to store-bought biscuits.
Reduced fat oil spread
Plain wholemeal flour
½ cup(s), sifted
Dry rolled oats
¼ cup(s), (30g)
Pumpkin seeds (pepitas)
2 tsp, (pepitas)
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper.
- Using a wooden spoon, beat spread and sugar in a bowl for 2–3 minutes or until pale. Add flour and stir until combined.
- Add oats, sesame and sunflower seeds, and pepitas. Stir to combine. Using damp hands, divide mixture into 6 even portions. Roll portions into balls and place on prepared tray. Using the palm of your hand, flatten balls into 6cm rounds.
- Bake for 15–20 minutes or until golden. Remove from oven and drizzle biscuits with syrup while still warm. Set aside to cool. Serve.
Pepitas are the dried green kernel of pumpkin seeds. They are great sprinkled on cereal, as a topping for muffins and cakes, and add extra crunch to salads.