Ingredients
• 1 cup plain flour
• 1½ cups rolled oats
• 1 cup shredded coconut
• ½ cup pepitas and sunflower kernel seed mix
• 4 Weet-Bix, crushed
• ¾ cup caster sugar
• 150g unsalted butter, chopped
• ⅓ cup maple flavoured syrup
• 1 tsp bicarbonate of soda
• ½ cup White Chocolate Melts
Method
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Grease and line three large oven trays with baking paper. Combine flour, oats, coconut, seed mix, Weet-Bix and sugar in a large bowl and stir until combined. Make a well in the centre.
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Place the butter and maple syrup in a medium saucepan over a medium heat. Stir until butter is melted. Dissolve bicarb in 2 tblsps boiling water in a small, heatproof jug. Stir into the butter mixture until it froths. Pour over the oat mixture and stir to combine.
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Using damp hands, roll heaped tablespoons of mixture into balls. Place them 4cm apart, on prepared trays. Slightly flatten with your fingertips.
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Cook two trays in a moderately slow oven (160°C) for about 15 to 17 minutes, swapping trays halfway through, or until golden brown. Remove from oven and cool cookies on trays. Repeat with remaining cookies.
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Place chocolate in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove from heat. Spoon melted chocolate into a small snap-lock bag. Squeeze into one corner. Twist bag and snip tip.
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Drizzle chocolate over cold cookies. Stand at room temperature until set.
