Credit: Belinda Blake, DipION, NTC, CNHC registered, mBANT
eatyourselffab
Ingredients:
- 120g porridge oats
- 120g plain flour (I used gluten-free)
- ½ tsp cayenne pepper
- 70g salted butter
- 3-4tbs cold water
- 1 medium egg (white only)
- 1tsp poppy seeds
- 1tsp sunflower seeds
- 1tsp pumpkin seeds
Directions:
- Preheat the oven to 180C / fan 160C / gas mark 4.
- Whizz the porridge oats in a food processor to make a course flour, then add the plain flour, cayenne pepper and butter, then pulse until it forms breadcrumbs. Add 3tbs of cold water and pulse again until a dough is formed (I found I needed to add another tablespoon of water as my dough was quite dry).
- Knead lightly until smooth.
- On a lightly floured surface, roll the dough out to a thickness of about 4mm (this is quite a crumbly dough, so go gently). Using a round cookie cutter (about 4-5cm in diameter), cut out about 16 biscuits (you will need to re-roll the dough).
- Place on a lined baking tray and brush all over with egg white. Scatter over the seeds and bake for 30 minutes until dry and crisp. Leave to cool on the tray for 5 minutes, then transfer onto a wire rack to cool completely.
- Store in an air-tight container for 3-5 days.
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