British Lion Eggs Leaderboard
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  • 85 g butter
  • 75 g soft brown sugar
  • 1 tsp vanilla essence
  • 75 g porridge oats
  • 75 g raisins
  • 40 g sunflower seeds
  • 50 g plain flour
  • 1 egg, beaten (optional)
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt


  1. Cream together the butter and sugar until light and fluffy.
  2. Stir in all of the remaining ingredients until completely combined.
  3. Shape into walnut-sized balls and flatten them onto a non-stick baking tray with your hand.
  4. Bake in an oven pre-heated to 180°C for 12 to 14 minutes until golden.
  5. They will be soft but will harden as they cool. Cool on a wire rack.
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