Oatmeal cookies with toasted sunflower seeds

    45 min

    Toasted sunflower seeds add lots of extra flavour and crunch to these biscuits. Use soy margarine if you prefer to make them dairy free and suitable for vegans.

    9 people made this

    Makes: 8 biscuits

    • 140g sunflower seeds
    • 250g cooking margarine
    • 250g caster sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 125g porridge oats
    • A pinch of salt
    • 225g plain flour

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 170 degrees C / gas 3. Line a baking tray with greaseproof paper.
    2. In a heavy based frying pan, toast the sunflower seeds over medium heat, until golden. Place in a bowl, set aside and allow to cool.
    3. Beat margarine in a large bowl until soft; add sugar, vanilla and baking powder. Stir in toasted sunflower seeds, oats and a pinch of salt. Mix well.
    4. Stir in flour and knead with your hands to form a soft dough.
    5. Shape the dough into balls, about the size of a walnut. Press gently to flatten. Alternatively, spread the dough out and slice into squares once it's cooked.
    6. Bake for 15 minutes until golden brown on top. Set aside to cool. The biscuits are very crumbly when hot, once they have cooled down they are less fragile.

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