Ingredients

Method

• 250 g butter
• 400 g sugar
• 2 T peanut butter
• 2 free-range eggs
• 100 g hazelnuts, toasted
• 60 g crystallised ginger
• 50 g pumpkin seeds, toasted
• 50 g dried cranberries
• 220 g flour
• 200 g oats
• 160 g desiccated coconut
• 1 t bicarbonate of soda
• 1 t salt
• 1 T vanilla paste

Method

Ingredients

1. Preheat the oven to 180°C. Cream the butter, sugar and peanut butter, then beat in the eggs.

2, Add the remaining ingredients and mix until well combined.

3. Press into a 30cm x 20cm rectangular or square baking tray lined with baking paper.

4. Bake for 15–20 minutes, or until golden.

4. Cut into squares once cooled.

Find more biscuit recipes here. 

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia- Maria Eygelaar