Birdseed Biscuits

Ingredients

  • 2 cups rolled oats
  • 1 c sunflower seeds
  • 1 c pumpkin seeds
  • 1 c sesame seeds
  • 120g butter
  • 6 tablespoons golden syrup or honey
  • 1/2 c raw sugar
  • 1/3 c peanut butter
  • 1 c raisins

Method

  1. Toast oats and seeds in a baking dish at 180 deg C for 15-30 mins, or until golden
  2. Melt butter, golden syrup, raw sugar and peanut butter, then bring to the boil while stirring; boil for 5 minutes at low heat until caramelised
  3. Add raisins to seed mixture in a bowl
  4. Add caramel mixture; stir, and quickly pour/press into a lined tin
  5. Refrigerate for 3-4 hours

Notes

Advisable to partly cut into bars before refrigerating