• 100 g butter
• ½ c sugar
• 1 egg
• 1 c flour
• 2 tbsp cocoa
• 1 tsp baking powder
• ¼ tsp baking soda
• 60 g cornflour
• 1 tsp vanilla
• Pinch of salt

Cream the butter and sugar, add the well beaten egg. Then add the rest of the ingredients and mix well. Roll into small balls, flatten and place on a tray. Bake at 150C for about 15 minutes. Cool the biscuites on a tray and then sandwich them together with peppermint icing.

Well, it is time for me to tootle on and get ready for the last Woolley Stitchers Day for this year which is on tomorrow at Annie’s from 10-4. See you there. (More details on the website)

• 1 cup flax seeds
• ½ c sesame seeds
• ½ c pumpkin seeds
• ½ c sunflower seeds
• ½ c finely chopped hazelnuts or almonds
• 3 tbsp chia seeds
• 1-2 tsp ground cumin (optional)
• 1 tsp sea salt
• 1 c water

Combine the water and flax seeds in a bowl and let stand for 1-2 hours. Mix in the rest of the ingredients and let it sit for another hour or longer.

Spread the mixture into a baking tray and bake at 150C for about 35 mins. Bake for a further 15-30 mins at 110C or until crisp.

Store in an airtight container and serve with cheese, dips or pesto. They look great as part of a platter.