I love a hearty biscuit. And the first words that came out of my husbands mouth when I delivered him this new creation was, “Yum, these would be great with a coffee”.
There’s my criteria met – hearty, good with coffee, nut free and wholesome for kids lunch boxes – oh and let’s not forget – KID-APPROVED!
There’s no point getting your bake on if the kids end up screwing their noses at your delicious creations and you spend the next three days downing all the cookies….. #beentheredonethat
So I was really excited at how well these delicious morsels were received by the clan. I hope you enjoy them as much as we do!
- • 150g butter
- • 2 tbls honey
- • 1/3 cup rapadura sugar
- • 1 tsp vanilla bean paste (or essence)
- • I tsp cinnamon
- • 2 cups oats
- • 2 cups spelt flour
- • 1/2 cup sunflower seeds
- • 1 tsp bicarb soda
- • Dark choc drops or sultanas (optional)
- Preheat oven to 160 degrees.
- Line two baking trays with baking paper.
- Melt butter, sugar, honey and vanilla in a pan over low heat until melted and combined.
- Mix all dry ingredients together in a bowl.
- Pour liquid mixture into bowl and stir it all together.
- Take heaped teaspoon full amounts of cookie mixture and roll into a ball, place on baking tray and press gently to flatten. (Add a choc drop to the middle if desired).
- Repeat until all mixture is used. Makes around 30 Cookies.
- Place in oven for 10-12 minutes.
- Remove from oven and leave to cool on tray.
- Cookies can be stored in an airtight container for five days or frozen.