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About
| These aromatic spiced cookies are tender and crumbly on the inside, with a lovely crispy exterior. The wholemeal YQ wheat flour lends a rich, nutty texture that perfectly complements the crunch of the pistachios. If you can’t get hold of ground hogweed seeds (known as Golpar in Middle Eastern stores) you can replace it with ground ginger. Easy to prepare, these cookies are the ideal treat to enjoy with your afternoon tea or coffee! |
Makes 18 cookies
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Method
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A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
