Oat and toasted sunflower seed cookies

These oat and sunflower seed cookies smell absolutely wonderful – and taste even better. I never need much convincing when it comes to oat biscuits, and with the addition of toasted sunflower seeds, they’re simply irresistible. You’ll have to try them for yourselves :).

Ingredients for oat and toasted sunflower seed cookies:

• 160 g plain flour
• 250 g unsalted butter
• 1 cup rolled oats
• 1 cup sunflower seeds
• 100 g caster sugar
• 16 g vanillin sugar (or 2 teaspoons vanilla sugar / 1 teaspoon vanilla extract)
• 1 teaspoon baking powder
• a pinch of salt

All ingredients should be at room temperature.

Toast the sunflower seeds in a dry frying pan over medium heat until lightly golden. Remove from the heat and allow to cool completely.

In the bowl of a stand mixer, cream together the butter and both sugars until pale and fluffy. Add the flour and baking powder and mix until combined – the dough should be soft and rich. Stir in the cooled sunflower seeds, rolled oats and a pinch of salt. Mix briefly until evenly incorporated. Wrap the dough in cling film and chill in the fridge for 30-60 minutes to prevent it from spreading too much during baking.

Shape the chilled dough into balls roughly the size of a small walnut (about 20 g each). Place them on a baking tray lined with baking parchment, leaving space between each one. You can gently flatten them if you like.

Bake at 175°C for about 15 minutes, until the edges are lightly golden. Allow the cookies to cool completely on the tray before removing – they will be very delicate straight out of the oven.

Store in an airtight container or tin at room temperature for up to 7 days.

Enjoy!