INGREDIENTS:

1 cup self raising wholemeal flour or spelt flour

125gm butter

2/3 cup brown sugar

2-3 tablespoons flaxseed meal

1 egg

2-3 tablespoons of water (depends on how moist you prefer the cookies to be)

1 tablespoon vanilla extract (optional, for flavour)

1 teaspoon cinnamon (optional, for flavour)

2 tablespoons of brewers yeast – do not substitute with bakers yeast or any other yeast

1/2 teaspoon salt

1 & 1/2 cups oats – organic, steel cut oats are best for you, but rolled oats are fine

OPTIONAL: 1/2 cup of your favourite biscuit ingredients (mashed banana, I love the sugar free choc chips, dried fruit, coconut)

METHOD:

In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla.

Mix well.

In a separate bowl, combine the flaxseed and water, let them sit for a few minutes

before adding to mix.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix

well again.

Finally, stir in the oats and your additional ingredients.

Make the biscuits (I use a dessert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray.

Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t

squash them down too much. If you like you can just make them into balls – I do this and I love the soft centre! Bake until golden

- generally 10mins on 180 degrees