Crispy Oat Biscuits with Sunflower Seeds

These oatmeal cookies are the perfect healthy snack – crispy, buttery, and incredibly flavorful. Thanks to our natural whole wheat flour, stone-ground, they have a rich taste and valuable nutritional qualities.

Ingredients:

• 100 grams of natural whole wheat flour

• 150 grams of rolled oats

• 50 grams of hulled sunflower seeds

• 100 grams of butter

• 60 grams of brown cane sugar

• 1 large egg (approx. 60g)

• 10 grams of baking powder

Instructions:

1. Prepare the base: Beat the sugar with the butter until a smooth mixture is obtained. Add the egg and stir well.

2. Mix the dry ingredients: In a separate bowl, mix the rolled oats, flour, and baking powder. Gradually add them to the egg and butter mixture.

3. Chill: Knead a soft dough, cover it with a kitchen towel, and leave it in the refrigerator for about an hour to firm up.

4. Add seeds: Take out the chilled dough, add the sunflower seeds, and knead again.

5. Shape: Form small walnut-sized balls and flatten them slightly with your palms. Arrange them at a distance from each other on a baking sheet lined with baking paper.

6. Bake: Bake at 175°C with fan on for about 15 minutes on the middle rack of the oven.

7. Final step: Turn off the oven, open the door, and let the cookies cool inside – this will make them even crispier.

Storage tip: Once completely cooled, store the cookies in an airtight container to keep them crispy for longer.