Many seeds snap biscuits

October 10, 2014 4:08 pm Published by Leave your thoughts

This is a snack biscuit that uses lots of seeds, is gluten-free and great tasting. A good snack for a post-gym recuperate or for the lunch box. And it has no nuts, so the kids can take it to school. For the healthiest option, use organic ingredients.
  • 250g sesame seeds
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 330g golden caster sugar
  • 160g organic honey  or agave syrup
  • 2 tbsp water
Grease and line a 25cm x 30cm baking tray.
In a bowl, mix the seeds together.
In a medium saucepan, combine the sugar, honey and water over a low heat and stir until the sugar dissolves. Using a wet pastry brush, brush down the sugar crystals from the side of the saucepan.
Once the sugar is dissolved, bring to the boil and cook until the sugar reaches 150°C. If you don’t have a sugar thermometer, then it’s ready when a teaspoon of sugar mixture, dropped into a glass of cold water, forms a piece of toffee that when snapped breaks with a ‘hard crack’.
Remove from the heat, stir in the seeds and quickly pour onto the prepared tray, spreading out the mixture with an oiled spatula. Cool completely before breaking into pieces.

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This post was written by Sue

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