Sunflower Biscuits

Sunflower Biscuits

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About this recipe: These biscuits make a healthy snack. You can use different seeds, chopped nuts or a mixture to create a range of flavours.

Lynn Lewis and Joachim Wahnschaffe

Makes: 60 

  • 250g plain flour
  • 1 teaspoon grated lemon rind
  • 1 tablespoon honey
  • 190g butter, chilled
  • 1 egg
  • topping
  • 150g sunflower seeds
  • 90g honey
  • 2–3 tablespoons (60ml) cream
  • 1 tablespoon lemon rind

Prep:40min  ›  Cook:15min  ›  Ready in:55min 

  1. Place the flour, lemon rind, honey, 160g of the 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 film; chill for 30 minutes.
  2. Preheat the oven to 180 degrees C. Line 2 large baking trays with baking paper.
  3. For the topping, lightly toast the sunflower seeds with the honey, the remaining butter and the cream in a saucepan. Remove from heat and allow seeds to cool.
  4. Roll out the dough on a floured work surface. Use a 5cm biscuit cutter with scalloped edges and cut out about 60 cookies. Place on baking trays. Place 1 teaspoon of the topping on each cookie.
  5. Bake for 12–15 minutes until golden brown. Place on a wire rack and sprinkle with lemon rind while still hot.

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