Grind the flax seeds and keep aside.

Dry roast the oats in a pan for 10 minutes, grind to a fine powder and keep aside.

Beat butter in an electric mixer with castor sugar until it turns pale and creamy. Mix all remaining ingredients and until it comes together as a dough.

Wrap the cookie dough in a cling film and refrigerate for 30 mins.

When the dough is cold, roll it out on a floured surface to about 1cm thick.

Using a round cookie cutter cut as many rounds as you can from the dough and line them onto a baking tray lined with baking paper.

Bake for 18 to 20 minutes in a pre-heated oven at 160 C, or until the edges start to turn golden brown.