You can buy seed and nut mixes from your local health food shop or supermarket. You can use whatever combination you like. Dried fruit also works well.
55g/2oz self-raising flour
55g/2oz golden caster sugar
30g/1oz rolled oats
55g/2oz soya margarine, plus extra for greasing
55g/2oz seed and nut mix
Preheat the oven to 190C/375F/Gas 5.
Rub together the flour, caster sugar, oats and margarine until it begins to come together as a dough. Add a little bit more flour if the mix seems too wet.
Mix in the seed and nut mixture.
Roll the dough out into a long sausage shape on a board, and cut into rounds about 1cm/½in wide. Because of the seeds and nuts in the mixture it may be quite crumbly.
Grease and flour a non-stick baking tray. Place each round on the tray and gently press each down. Place a few seeds on top of each cookie.
Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least ten minutes before placing on a wire rack. Store in an airtight container.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Snowman biscuits (Christmas cookies)
See more cookies recipes
See more Charlotte O'Leary recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
