Ingredients
| 35 gm |
linseeds |
| 35 gm |
sesame seeds |
| 80 gm |
sunflower seeds |
| 100 gm |
suma sunflower margarine |
| 100 gm |
Traidcraft Fair Trade muscavado sugar |
| 100 gm |
Traidcraft Fair Trade caster sugar |
| 25 ml |
FAIRTRADE runny honey |
| 1 |
hens egg |
| 5 ml |
FAIRTRADE ground cinnamon |
| 100 gm |
organic wholemeal flour |
| 100 gm |
organic rolled oats |
| FAIRTRADE |
Sources
Seeds
Honey
Olive Oil
Spices
Sugar
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Method
Preparation
Heat the oven to Gas Mark 5, 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
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