Mixed seed biscuit
reduced fat oil spread
plain wholemeal flour
½ cup(s), sifted
dry rolled oats
¼ cup(s), (30g)
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.