Healthy sunflower biscuits recipe

Reader's Digest Editors

These biscuits make a healthy and delicious snack. You can use different seeds, chopped nuts or a mixture to create a range of flavours

Ingredients (makes 60)

• 250 g (2 cups/9 oz) plain (all-purpose) flour

• 1 teaspoon grated lemon zest

• 1 tablespoon honey

• 190 g (3⁄4 cup/7 oz) butter, chilled

• 1 egg

• 150 g (11⁄4 cups/51⁄2 oz) sunflower seeds

• 90 g (1⁄4 cup/31⁄4 oz) honey

• 2–3 tablespoons cream

• 1 tablespoon lemon zest


 

Method

Preparation time: 40 minutes
Cooking time: 12-15 minutes

1. Use 2 large baking trays lined with baking (parchment) paper. Preheat the oven to 180°C (350°F, gas mark 4). Place the flour, lemon zest, honey, 160 g (2⁄3 cup/53⁄4 oz) butter and the egg in a large bowl. Work into a crumbly dough; knead into a smooth dough with floured hands. Shape into a ball and wrap in cling wrap; chill for 30 minutes.

2. For the topping, in a saucepan, lightly toast sunflower seeds with honey, the remaining butter and the cream. Remove from heat and allow seeds to cool.

3. Roll out the dough on a floured work surface. Use a 5-cm (2-in) cookie cutter with scalloped edges and cut out about 60 cookies. Place on baking trays. Place 1 tsp topping on each cookie. Bake 12–15 minutes until golden brown. Place on a wire rack and sprinkle with lemon zest while still hot.


Top Tip!

Instead of sunflower seeds, try pumpkin seeds, coarsely chopped hazelnuts (filberts) or walnuts or slivered almonds as a topping. Nuts, because of their oil content, can quickly turn rancid in a hot climate. Store them in the freezer, in an airtight container, to keep them as fresh as possible. Ideally, buy nuts as and when you need them to ensure the best quality.

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