SUNFLOWER COOKIES
Makes: 60Preparation Time: 10 minutes + 30 minutes chilling
Cooking Time: 12-15 minutes per tray
Ingredients:
150g unbleached plain flour
100g wholemeal plain flour
1 teaspoon grated lemon zest
1 tablespoon raw honey
160g + 30g butter, chilled
1 egg
150g sunflower seeds
90g raw honey
2-3 tablespoons pure cream
Method:
1. Line baking trays with baking paper. Preheat the oven to 180°C.
2. Place the flour, lemon zest, honey, 160g of the butter and the egg in a large bowl. Work into a crumbly dough. (Alternatively, combine in a food processor). Knead into a smooth dough with floured hands. Shape into a ball and wrap in cling wrap. Chill for 30 minutes.
3. In a saucepan, lightly toast sunflower seeds with honey, remaining butter & cream. Remove from heat & allow seeds to cool.
4. Roll out dough on a floured work surface. Use a 5cm cookie cutter to cut out cookies. Place on baking trays and top with 1 teaspoon of sunflower seed mixture. Bake for 12-15 minutes until golden brown. Place on a wire rack to cool.
100g wholemeal plain flour
1 teaspoon grated lemon zest
1 tablespoon raw honey
160g + 30g butter, chilled
1 egg
150g sunflower seeds
90g raw honey
2-3 tablespoons pure cream
Method:
1. Line baking trays with baking paper. Preheat the oven to 180°C.
2. Place the flour, lemon zest, honey, 160g of the butter and the egg in a large bowl. Work into a crumbly dough. (Alternatively, combine in a food processor). Knead into a smooth dough with floured hands. Shape into a ball and wrap in cling wrap. Chill for 30 minutes.
3. In a saucepan, lightly toast sunflower seeds with honey, remaining butter & cream. Remove from heat & allow seeds to cool.
4. Roll out dough on a floured work surface. Use a 5cm cookie cutter to cut out cookies. Place on baking trays and top with 1 teaspoon of sunflower seed mixture. Bake for 12-15 minutes until golden brown. Place on a wire rack to cool.
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