These cookies are simple to make, wholesome, low in sugar and open to variations with ingredients.
It’s a well-adapted version of the oat-cookies by Rachel Allen in her book Bake. In this recipe I’ve used sunflower seeds but a mix of chopped nuts, pumpkin seeds, desiccated coconut or spices such as cinnamon and cardamom or even fennel and caraway are equally delicious.
Although buckwheat is the main flour, you can experiment with either rice, spelt, oat or whole wheat or what you have available.
Ingredients:
Makes about 20 cookies
130g buckwheat flour
70g rice flour
½ tsp baking powder
60g sunflower seeds (or mix)
100g oats
200g softened butter
60g soft brown sugar
1 tsp vanilla
Method:
Preheat the oven to 170C. In a large mixing bowl, cream the butter and sugar with the vanilla. Add the flours, oats, baking powder and chopped pecans. Combine to form a dough to roll into a log shape. Wrap in greaseproof paper and leave to chill in the fridge. When ready to bake, using a sharp knife, cut ½ cm thick rounds and place on a baking tray to bake for 15-20 minutes till golden brown. Leave to cool before transferring to an airtight container.