These cookies are easy and quick to prepare. The rye flour gives them a light hazelnut aftertaste while the sunflower seeds add an extra crunch. The filling with the mulberry marmalade* guarantees a delicious and fragrant breakfast or a sweet treat.
- 100 g all-purpose flour
- 60 g wholemeal rye flour
- 80 g soft butter
- 30 g sunflower seeds
- 1 egg
- 40 g brown sugar
- 40 g white sugar
- 1 pinch of salt
- 1 pinch baking powder
1 hour waiting time.
Instructions: Cookies with rye flour, sunflower seeds and mulberry marmalade
For this recipe I used marmalade made with mulberry fruits made by Cavazza.
In a pan without seasoning toast sunflower seeds over medium heat until they become slightly golden and crisp.
Combine all-purpose flour, wholemeal rye flour, white sugar, brown sugar, a pinch of salt, a pinch of baking powder and toasted sunflower seeds. Mix everything and add soft butter.
Mix with a fork until you have a sand-like texture. Add egg and work everything briefly until the dough becomes smooth. Cover with plastic wrap (because I’m trying to have as less plastic waste as possible I prefer using small food containers) and place in the refrigerator for at least an hour.
After this time divide the dough into many balls similar to each other and place on a baking sheet covered with baking paper leaving enough space between a cookie and another. Press lightly with a fork to create a pattern above the cookie.
Bake in a preheated static oven at 180 °C for 15 to 20 minutes. Remove from the oven and let them cool completely. Add a teaspoon of mulberry jam over a cookie, then add the second cookie and serve.
lot of love. B.
This recipe comes from the collaboration with Cavazza a company specializing in the production of fruit compotes, traditional Italian fruity mustards, chutney, and high quality juices.