Ingredients

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

Method

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.