1. Preheat oven to 170C fan-forced (190C conventional) and line two oven trays with baking paper.
2. Pour the pumpkin seeds and oats into a food processor and pulse 8-10 times until coarsely chopped. Transfer to a large bowl and add the flours,linseeds,nutmeg,bicarbonate of soda and salt. Mix to combine,then set aside.
3. Place the buttery spread,sugar,golden syrup and orange zest in the bowl of an electric mixer and beat with the paddle attachment on medium speed until combined and light. Add the dry ingredients from step 2 and continue to mix on low speed until the dough just comes together.
4. Add the raisins and cranberries and mix for another few seconds to combine,then tip the dough out onto a lightly floured work surface. Knead gently to just bring the dough together,then pinch off pieces (about 30g) and roll into balls slightly larger than golf balls. (If your dough is very soft,wrap in cling film and refrigerate for about 30 minutes to firm up a little.)
5. Place the dough balls onto the prepared baking trays,spaced 5-6cm apart to allow room for spreading. (You may need to bake them in batches.) Place the trays into the preheated oven and bake for 16-17 minutes,until the biscuits are light golden brown – the edges should be firm,but the middle still slightly soft.
6. Remove from the oven and allow the biscuits to cool on the tray for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Note: I've used a non-dairy spread and golden syrup,but if you're not vegan,feel free to use butter or honey as substitutes.