Sesame and Poppy Biscuits

    35 minutes

    Delicious seed biscuits made with sesame, poppy, sunflower and anise seeds. All combined with rolled oats and bran. The secret is the hint of golden syrup and coconut.

    New South Wales, Australia
    1 person made this

    Serves: 80 

    • 100g rolled oats
    • 100g oat bran
    • 300g plain flour, sifted
    • 180g light brown sugar
    • 100g coconut
    • 50g skim milk powder
    • 90g sesame seeds
    • 60g poppy seeds
    • 130g sunflower seeds
    • 1 tablespoon anise seeds
    • 60ml golden syrup
    • 70ml water
    • 100g canola oil
    • 100g butter
    • 1 1/2 teaspoons baking soda

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease two 30 × 22 x 2 cm baking tins.
    2. Mix all the dry ingredients, except the baking soda. Place the golden syrup, water, oil and butter in a saucepan and heat on the stove until the butter and syrup have melted. Remove from the heat and stir in the baking soda. Add the syrup mixture to the dry ingredients and mix well.
    3. Spoon mixture into the baking tin, pressing it down firmly and evenly (it should be about 7mm high). Bake for 20 minutes or until golden around the edges.
    4. Remove from the oven; leave in tin to cool slightly. Using a sharp knife, cut each tin into 40 equal pieces. When almost cool, turn out onto a wire rack to cool completely.

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