50g vegetable fat
50g unsalted butter
40g caster sugar
40g malt extract
1g vanilla extract
150g plain flour
2g bicarbonate of soda
60g NuttimaltTFC
25g sunflower seeds
50g dried cranberries
30g dried currants
5g poppy seeds
White chocolate

In a food mixer cream the first five ingredients together until soft and fluffy. In a separate bowl mix together the remaining ingredients and then gently tip into the food mixer with the other blended ingredients. Fold in gently until a soft dough is formed, scraping down when necessary. Grease and line a baking tray, and scoop out about 30g of the biscuit mix. Using your hands roll into a ball and flatten with the palm. Repeat until the mixture is used up.

Bake in the oven at 180°C for about 22 minutes, remove and quickly transfer to a cooling rack. Allow to cool thoroughly before dipping into melted white chocolate. Allow to set and enjoy.