These are great little lunch-box treats!


  • 80g butter
  • 2 tsp vanilla
  • 2 Tbs pure maple syrup
  • 1 small egg
  • 1 cup oat flour (I put 1 cup of rolled oats in the food processor until finely ground - they have to be really fine otherwise it doesn't work)
  • 1 cup spelt flour (could just use 2 cups spelt instead of oat)
  • 1/4 cup coconut sugar
  • 1/8 tsp sea salt
  • 2 tsp ground ginger
  • 1 Tbs cinnamon
  • 2 tsp baking powder
  • Dark chocolate for dipping (optional)


  1. Melt butter, vanilla and maple syrup together in a small pot over low heat.
  2. Whisk in egg.
  3. Sift all dry ingredients into a large bowl.
  4. Pour butter mixture into dry ingredients and mix to form a soft dough, kneed lightly to form a ball.
  5. Wrap in cling-film and place in fridge to rest for 30mins.
  6. Place onto a clean floured surface, roll to about 3mm thick.
  7. Cut shapes and place onto a lined baking tray.
  8. Bake at 180c for about 15mins until golden and firm to touch

Chocolate dip:

  • Gently melt about 12 squares of dark chocolate in a bowl over a pot of boiling water (can add a couple Tbs coconut oil to make it go a bit further - just won't set as hard)
  • Dip cooled bickies into chocolate, place on a lined tray to set (sometimes I put them in the freezer to speed up the process)