Sunflower cookies

Ingredients for 1 servings:

• 240 g flour
• 100 g sunflower seeds, roasted and ground
• 50 g cane sugar
• 1 bottle of butter-vanilla flavoring
• 150 g butter, soft, or margarine
• 40 ml condensed milk
• ½ tsp baking powder
• 1 tbsp butter or margarine
• 3 ½ tbsp sugar
• 1 shot of water
• 75 g sunflower seeds, roasted

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

The idea came to me when I looked at the cookie cutter; it makes about 70 cookies.

Roast the sunflower seeds in a dry pan until golden brown. Set aside 100g and 75g in separate bowls. Place the butter and vanilla flavoring in a mixing bowl, then add the brown sugar, condensed milk, and baking powder, and stir until the sugar has dissolved. This takes about 5 minutes; if you have one, use a food processor to help. Then add the margarine and beat until fluffy. Meanwhile, grind the 100g of roasted sunflower seeds, ideally using a food processor. Add these to the sugar mixture and mix well. Then add the flour in 100g increments. Once everything is well combined, wrap the dough in cling film and chill for at least 30 minutes; this will make it easier to handle. Now roll out the dough on a lightly floured surface to a thickness of at least 0.5–1 cm, cut out shapes using a cutter of your choice (I used a sunflower flower press), and distribute them onto baking sheets. The larger the cookies, the fewer sheets you need. Bake the cookies for 15–20 minutes in a preheated oven at 180°C (top/bottom heat) (160°C fan-assisted oven) until golden brown. Remove the cookies from the oven and place them on a cooling rack. Let them cool completely. Then, in a pan, make a creamy, golden caramel from the butter, sugar, and a dash of water. Mix in the previously roasted 75 g of sunflower seeds. Now you have to hurry. Using two teaspoons, place a dollop of sunflower seed caramel in the center of the flower. Let the caramel dry thoroughly. Store the cookies in an airtight container.