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makes about 2 dozen biscuits
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1 cup standard flour
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1 cup rolled oats
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1 cup dessicated coconut
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1/3 cup dried apricots, finely sliced
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1/3 cup dried mango strips, finely sliced
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1/4 cup raisins
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1/2 cup natural can sugar
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1/3 cup sunflower seeds
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90g butter
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1/4 cup golden syrup
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1 teaspoon baking soda
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2 tablespoons boiling water
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Preheat oven to 180°c. Line two baking sheets with paper.
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While the oven is heating, lightly roast the sunflower seeds for 6-8 minutes, or until they just start to colour.
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Mix the flour, oats, coconut, dried fruits and toasted sunflower seeds in a large mixing bowl, making sure the sliced apricots and mango are not clumped together.
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Stir the baking soda with the boiled water, until dissolved.
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In a small saucepan, heat the butter and golden syrup until it just starts to boil. Remove from heat and mix in the baking soda water. It will froth. Add the liquid to the bowl of dry ingredients and mix thoroughly to combine.
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Scoop the dough into balls approximately 2 tablespoons in size. Remember to compress the dough so that an even texture will be produced and the cookie won't crumble. Place approximately 3cm apart on the baking sheets and use a fork to gently flatten the dough.
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Bake for 18-20 minutes, or until the exterior is a deep golden brown.
Recipe and photo by Joe Rich. Visit his healthy recipe journal at www.edenkitchen.com
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