• Pre-heat the oven to 180°C/350°F (fan forced) and line a large biscuit tray with baking paper.
• In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
• Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together. If it feels a bit dry, add a tiny bit of water to bring them together.
• With wet hands squeeze the mixture into approximately golf sized balls, press between your palms to flatten slightly, make an indent in the centre with your thumb and place well apart on the baking tray (they spread).
• Add about half a teaspoon of Nutella to the indent in the centre of the biscuit.
• Bake until golden (approximately 10-12 minutes).
• The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
• Cool, undisturbed on the tray (they will harden as they cool).

Thermomix Method

• First, grind your seeds, 10 seconds, speed 8. Set aside.
• Now melt your butter and syrup/honey, 1 minute, temp. 90, speed 3.
• Add the bicarb and mix 10 seconds, speed 3.
• Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
• Roll and bake as per above method.

Store

• Store in an airtight container in the fridge or freezer. The Nutella centre does whiten when frozen, but still tastes great.