Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
85g Porridge Oats
85g desiccated coconut
100g Plain Flour
80g Caster Sugar
80g Sourdough starter
handful of chia seeds and flaxseeds
handful of dried cranberries
Home-made orange peels (Optional)
3 dried figs finely chopped
100g rapeseed oil
Pre-heat the oven 170 degree celsius
Mixed all the dry ingredients well then add the wet ingredients and mix well.
Wet your hands and divided the mixture in 15 balls, press into cookies shapes on the baking sheet.
Bake 10 mins then turn the baking sheet, bake further 10 mins. Take it out . Turn the oven down to 100 degree celsius.
Turn all cookies upside down. Put back to the oven and bake another 5 mins. Turn off the oven and leave the cookies inside the oven a further 5 mins.
Once the cookies cool down then put in air-tight container.
Added by: Yuk Tai-Leung
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