Step 1

Pre-heat the oven to 180℃/350°F (fan forced) and line a large biscuit tray with baking paper.

Step 2

In a large pot, gently heat the butter and honey or rice syrup until melted.  Remove from the heat. Add the bicarbonate of soda and mix very well.

Step 3

Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together. If it feels a bit dry, add a tiny bit of water to bring them together.

Step 4

With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).

Step 5

The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.

Step 6

Cool on the tray (they will harden as they cool).

Step 7

First, grind your seeds, 10 seconds, speed Set aside.

Step 8

Now melt your butter and syrup/honey, 1 minute, temp. 90, speed 3.

Step 9

Add the bicarb and mix 10 seconds, speed 3.

Step 10

Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.

Step 11

Roll and bake as per above method.

Step 12

Store in an airtight container in the fridge or freezer.