Chocolate and pumpkin seed biscuits

Chocolate and pumpkin seed biscuits.
Chocolate and pumpkin seed biscuits. Photo: Marina Oliphant

Here I have included a variation on the standard chocolate-chip biscuit, chock-full of oatmeal and nutty pumpkin seeds.


125g unsalted butter

25g castor sugar

60g soft brown sugar

100g self-raising flour

100g rolled oats

75g dark chocolate (preferably with 70 per cent cocoa solids), roughly chopped

50g pepitas (green pumpkin seed kernels)


All chocolate-chip biscuit recipes are improved if the chocolate used is good-quality. Look for bars with 70 per cent cocoa solids, not the "chips" sold in packets, which are compound chocolate made with inferior fats.

Preheat oven to 170C. Line a baking tray with baking paper.

Cream butter and sugars until light and fluffy. Stir in flour, oats, chocolate and seeds.

Place spoonfuls on the baking tray and flatten slightly with the back of a spoon. Leave room for the biscuits to spread. Bake for 15-20 minutes until golden-brown.

Cool completely on a rack. Store in an airtight container.