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All the hearty goodness of home-made granola, in a biscuit. Take them from the oven while still soft, and as they cool they will harden into crunchy-edged biscuits with slightly fudgy centres.


  • 125g rolled oats
  • 100g dried shredded coconut
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 100g almonds, roughly chopped
  • 100g plain flour, sifted
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Pinch of salt
  • 125g soft brown sugar
  • 100g sultanas
  • 50g currants
  • 150g butter, chopped
  • 2 tbsp golden syrup
  • 3 tbsp boiling water
  • 1 1/2 tsp bicarbonate of soda


Heat oven to 170C. Line two baking trays with baking paper. Mix oats, coconut, pumpkin and sunflower seeds, almonds, flour, cinnamon, ginger, salt, sugar, sultanas and currants in a large bowl. Heat butter and golden syrup in a saucepan until melted, then remove from heat.

Mix boiling water and bicarbonate of soda and add to saucepan, stirring well with a wooden spoon as it forms a light, foamy caramel. Pour mixture into dry ingredients, mixing thoroughly. Mulch with your hands until thick and squelchy, adding a dash of water if dry. Roll two tablespoons of the mixture into a ball and press down to flatten, then repeat with remaining mixture.

Bake for 15-17 minutes until lightly golden and still slightly soft. Remove from oven, cool for 10 minutes on trays, then transfer to wire racks to cool. Store in an airtight jar.

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