Choc swap: For a change, replace White Chocolate Melts with Milk or Dark.
• 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
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.
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.
Using damp hands, roll heaped tablespoons of mixture into balls. Place them 4cm apart, on prepared trays. Slightly flatten with your fingertips.
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.
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.
Drizzle chocolate over cold cookies. Stand at room temperature until set.