Spread dock seeds on a parchment lined baking sheet and briefly toast in the oven to intensify flavour and to fully dry (about 5 minutes at 220 degree Celsius).  Cool and mill into a fine powder (I use a submersion blender in a very tall container to avoid dock seed bits flying all over the kitchen.  If you are using instant oats, add them towards the end and also blend into a finer meal.  Melt coconut oil, combine all ingredients into a beautiful dark dough, wrap in cling film and refrigerate for thirty minutes.  Roll dough on a lightly floured surface or on a baking liner to about three millimetre thickness and stamp and cut into desired shapes (an upturned glass works fine for rounds).  Space on baking liner and bake for 10-15 minutes in a preheated 200 degree Celsius oven.

After the biscuits have cooled, eat, pack away, or cover one side in chocolate.

This makes about 24 digestive sized biscuits and they seem to keep pretty well in an airtight container.

I just love using Rumex crispus, dock seeds, since they are so abundant around Edinburgh and persist all winter long, making them to me an ideal forageable.   This is by far my favourite thing to do with them because it's quick and simple and super tasty and, most of all, because it elevates the chaff-y nature of the seeds into a fibre rich virtue.

Happy baking!