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Wattleseed Biscuits



  • 1.

    Preheat your oven to 180oC. Melt the omega spread and honey in a small saucepan over a low heat. Tip your oats into a large bowl. Sprinkle in your wattleseed, nuts then salt and stir. Pour your honey mixture into the bowl with your dry ingredients. Stir to combine. Take small handfuls of your sticky mixture, roll into balls and position on a greased baking sheet. Take a fork and press each one flat. Bake for about 15 minutes. Remove from heat, and allow to cool and harden.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Wattleseed Biscuits.


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