Cookies with rye flour and mulberry marmalade

Instructions: Cookies with rye flour 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.