Lactation cookies

2 tablespoons ground linseeds (you’ll have to grind them yourself using a coffee or spice grinder) 4 tablespoons water 1 cup butter 1 cup white sugar 1 cup soft brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups cake flour 1 teaspoon bicarbonate of soda 1 teaspoon salt 4 tablespoons brewer’s yeast powder (available from Dis-chem or health food stores) 3 cups rolled oats (not instant) 1 cup chocolate chips Preheat the oven to 180°C. Mix the ground linseeds into the water and let the mixture sit for a few minutes. Use a stand mixer or electric beater to cream the butter, sugar and brown sugar. Add the eggs one at a time and mix well, then mix in the linseed mixture and vanilla. In a separate bowl, sift together the flour, bicarbonate of soda, salt and brewer’s yeast. Add the sifted dry ingredients to the butter mixture and mix well, then stir in the oats and chocolate chips. Scoop heaped teaspoonfuls of the dough onto a baking sheet lined with baking paper or a silicone baking mat. Remember to leave space for the cookies to spread while baking. Bake for 12 minutes, remove from the oven and allow the cookies to cool a little before moving them onto a cooling rack. Allow to cool completely and enjoy with a glass of milk.