I do love a bikkie with my afternoon cuppa, don’t you?
These are a dense biscuit and, due to all the lovely seeds and nuts in them, are best kept in the fridge. I find that, as a coeliac, I have no problem with the gluten free oats, but if you do, please replace that ingredient with coconut instead and the result should be similar. I’m sure there would be a way to remove the egg, butter and brown sugar and replace them with an alternative; but I was in the mood for some butter and brown sugar, so in they go!
I’m happy to say these were a hit with the 3.5 year old and husband alike!
1/2 cup butter, softened
1 medium sized banana (or 2 if using banana instead of egg)
1 teaspoon vanilla extract
1/2 cup brown sugar
Zest (finely grated) of one orange
1/2 cup of L.S.A meal (linseed, almond, sunflower)
1/2 cup almoond meal (you could do a full cup of almond meal if you have no LSA or don’t like the flavour)
1 tsp baking powder
1 cup quick oats (optional)
1/2 cup desiccated coconut (if not using oats, increase this to 1.5 cups)
80g sultanas (two of those little packs that come in 6!)
*you could add some nuts or choc chips or any other dried fruit. I think they’d be great with dried apricots instead of sultanas!
Pre-heat your oven to 180 degrees.
Using a hand or electric mixer, cream together the butter and sugar until pale and smooth, then add the egg and vanilla and mix well.
Using a wooden spoon, add the orange zest, nut meals, coconut, oats, baking powder, salt and sultanas. Mix really well so the mix is lovely and moist and all the ingredients are combined.
Grease or line a biscuit tray and, using a tablespoon as a guide, drop the mix onto the tray and flatten. (I think I’d squash them flatter than I have in this batch – a thinner bikkie should be crispier.)
Bake for around 25 minutes or until the biscuits are golden. Cool and store in a glass container in the fridge for up to 3 days.