500g lean mince (lamb or chicken works well-beef/pork can be a bit too fatty and go rancid), 300g rolled oats or oatmeal, 1 375g jar peanut butter, 1 tablespoon salt and 1 tablespoon kelp powder (optional). Mix well, and chill in the fridge for 1 hour. Dough will become quite squishy then firm up as it chills. If its too squishy after chilling, mix in more oats. Form into thumblike logs or roll out to 1/2 cm thick and cut bikkie shapes of your choice. Gingerbread men work well, but any shape that’s not too pointy will do. I used to make deep indents to make it easier to break into pieces. Bake at about 150 degrees C on a parchment lined tray for about 1 hour until thoroughly dried out and crunchy. Might take longer depending on how mushy the mince is, and logs take a bit longer. Logs should snap when bent not go bendy. Store in an airtight tin out of the fridge for up to 2 weeks if kept dry and cool. This mixture makes a couple of dozen bikkies or a dozen or so logs. Can be re-baked in a low oven if they go limp with storage.