What a delicious treat! Chewy Oat and Ginger Biscuits

Thank you to one of our lovely customers who has shared her favourite biscuit recipe with us!

Recipe by: Michelle Crawford www.instagram.com/_michellecrawford/

Makes: 16 Biscuits

Ingredients:

120g plain flour
1 cup oats, quick-cooking
½ cup LSA (linseed, sunflower seeds and almond mix)
½ cup lightly packed brown sugar
½ cup sugar
½ cup shredded coconut
½ cup quinoa flakes
½ tsp bicarbonate of soda (baking soda)
50g candied ginger, finely chopped
170g butter
2 tbsp maple syrup 
½ cup tahini
½ tsp ground cinnamon
200g dark chocolate (70% cocoa), optional
sesame seeds, for sprinkling (optional)

For the tahini maple glaze:

½ cup tahini
¼ cup maple syrup
3 tsp coconut oil

Makes:16

Instructions:

1. Preheat the oven to 180°C/160 °C fan 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, maple 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 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 biscuits in an airtight container for up to four days.