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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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
Quite possibly the most adorable doughs ever!
20% / 80% @CotswoldFlour Dark Rye / Canadian Great White at 75% hydration. Divided after bulk to just 465g total dough weight each. Hoping to bake together in our @ChallengerBread pan.
First ever (and probably last given the absolute faff of it all) Battenberg Cake #gbbo #GBBOTwitterBakeAlong
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