Sunflower Cookies

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This is an English invention.

Quantities are for 24 cookies.

Ingredients

35 g
linseeds
35 g
sesame seeds
80 g
sunflower seeds
100 g
suma sunflower margarine
100 g
Traidcraft Fair Trade muscavado sugar
100 g
Traidcraft FAIRTRADE caster sugar
25 ml
FAIRTRADE runny honey
1
hens egg
5 ml
FAIRTRADE ground cinnamon
100 g
organic wholemeal flour
100 g
organic rolled oats
FAIRTRADE
Sources

Method

Preparation

Heat the oven to gas mark 5 (190 °C; 375 °F), and roast the seeds on a baking tray for 20 minutes.

Meanwhile, using a good strong wooden spoon, mix the maragarine and sugars in a mixing bowl and then add the egg and the honey combining thoroughly.

Sprinkle on the cinnamon, and then beat in the oats, the flour, and the toasted seeds (they can still be hot).

Add a smear of Fair Trade Olive oil to the tray.

Cooking

Ensure everything is well combined, and then turn the mixture into golf ball sized dollops using a desert spoon.

Place the dollop on the baking tray and nudge the edges to approximately circular form.

The dollops flatten out as they warm up, to twice their inital "diameter", so space them out well.

Bake in batches of 6 for 20 minutes or until golden brown. They should be "all dark and delicious with the baking".

To serve

Allow to cool before "nibble nibble munch munch, a sunflower cookie for lunch".

Variation

Fairtrade Cookbook's favourite spice (nutmeg) can be added in small quantities at the appropriate point.

See also:

Anzac Biscuits

Apricot and Almond Cookies

Armenian Cookies

Date and Walnut Cookies

Peanut Cookies