Cereal and Seed Cookie Recipes - Sunflower Seed Ginger Cookies Recipe

Ingredients

• 2/3 cup/100 g all-purpose/plain flour

• 1/2 tsp baking powder

• 1/4 tsp ground cinnamon

• 1/8 tsp salt

• 4 tbsp butter, softened

• 1/4 cup/50 g firmly packed light brown sugar

• 1 large egg

• 1/2 cup/90 g finely chopped raisins

• 1/4 cup/50 g finely chopped dried apricots

• 1/2 cup/50 g finely chopped almonds

• 1/4 cup/50 g finely chopped sunflower seeds 

GLAZE:

• 1/2 cup/160 g ginger preserves

• 2 tbsp butter

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Method:

1. Sift the flour, baking powder, cinnamon, and salt into a medium bowl.

2. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg, beating until just blended.

3. Mix in the raisins, apricots, almonds, and sunflower seeds. Mix in the dry ingredients to form a soft dough.

4. Form the dough into a 14-inch (35-cm) log, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

6. Slice the dough 1/2 inch (1 cm) thick and place 1 inch (2.5 cm) apart on the prepared cookie sheets.

7. Bake for 10-15 minutes, or until just golden. Transfer to racks and let cool completely.

8. Glaze: Heat the preserves and butter in a small saucepan over low heat and simmer for 2 minutes. Drizzle the glaze over the cookies.