Cookies with rye flour, sunflower seeds and mulberry marmalade
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.
For 8 Serving(s)
Ingredients for 16 cookies
- 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
Cookies with rye flour, sunflower seeds and mulberry marmalade Directions
- 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.
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.