Stephanie Alexander’s five-ingredient choc and pumpkin seed biscuit recipe

Name: Stephanie Alexander’s five-ingredient choc and pumpkin seed biscuit recipe
Ingredients: 125g unsalted butter, at room temperature; 85g brown sugar; 100g (⅔ cup) self-raising flour; 100g nut-free muesli or rolled oats; 75g dark chocolate (70 per cent cocoa solids), chopped or bought as small buttons; 50g pumpkin seed kernels (or store-bought green pumpkin seeds)

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Chocolate and pumpkin seed biscuits, giant shells with eggplant, curry and mie goreng. Cook along with the kids and expand both of your recipe repertoires.

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Ingredients

125g unsalted butter, at room temperature
85g brown sugar
100g (⅔ cup) self-raising flour
100g nut-free muesli or rolled oats
75g dark chocolate (70 per cent cocoa solids), chopped or bought as small buttons
50g pumpkin seed kernels (or store-bought green pumpkin seeds)