Raisin-Sunflower Seed-Vanilla-Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe makes for crunchy little morsels with a distinct vanilla taste. Originally the recipe called for hazelnuts, but I cant have those, so I changed it to roasted, caramelized sunflower seeds. Feel free to use nuts or seeds of your choice, though. Ingredients:
50 g raisins |
225 g butter, softened |
50 g sugar |
1 egg, beaten |
1 teaspoon ground vanilla (or 10 drops vanilla extract) |
225 g flour |
1 pinch salt |
50 g oats |
50 g roasted caramelized sunflower seeds or 50 g nuts, of your choice |
Directions:
1. Preheat the oven to 190°C/375°F.
2. Place raisins in a bowl and pour hot water over them. Put aside.
3. Cream butter and sugar in a big bowl. Add egg and vanilla.
4. Mix in flour, salt, sunflower seeds/nuts and oats. Mix well. Drain raisins and fold into mixture.
5. Using your hands, take off portions of dough roughly the size of a ping-pong ball and roll into balls.
6. Place on a paper-lined baking sheet with a little space in between and bake for 12-15 minutes or until slightly browned.
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