100g soft unsalted butter. 125g plain flour
100g soft light brown sugar. 50g desiccated coconut
2 tbsp golden syrup 100g porridge oats
Half tsp bicarbonate of soda 25g pumpkin seeds
2 tbsp hot water 25g sunflower seeds
25g sesame seeds
Melt the butter, sugar and golden syrup in a pan, dissolve the bicarb with the hot water and add to the pan.
Add the remaining ingredients and mix well, then put rounded tbsps of mixture onto a baking tray, bake for 10 mins at 180C.
Thank you to Julie Raine for submitting this recipe
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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FWP Matthews Ltd is one of the leading independent flour millers in the UK for conventional and organic flour.
The Matthews Cotswold flour mill is owned and run by Father and Son team Paul Matthews and Bertie Matthews the great, great and great*3 grandsons of the founder Frederick William Powell Matthews steeped in tradition, FWP Matthews Ltd represents an important part of the local industrial heritage.
Situated on the edge of the beautiful Cotswold hills in the village of Shipton under Wychwood this traditional mill produces a wide range of quality natural and conventional flours. We still use the original building that was completed in 1912.
Lovely to bake with @CotswoldFlour today - from the next village to where we lived for a year. We can’t visit at present, but being able to enjoy local grain will be the next best thing
@KMckilligan @CotswoldFlour I’ve got a 16 kilo bag of Cotswold crunch on the go, I’m also working through 25 kilo of white flour which I bought some time ago fortunately.
These two are a recent a bake, one is half Cotswold with Caraway seeds, the other is white.
No other bread is like it, it’s heaven.
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