Saturday, 5 July 2014

Sunflower Seed and Coconut Cookies

A riff on my own fah sang peng recipe, using sunflower seeds and dessicated coconut instead of peanuts. Little adorable melt-in-the-mouth bites of fragrant high fibre goodness! :)

Sunflower Seed and Coconut Cookies
Makes about 70 bitesize pieces

Blitz 200g (approx 1 1/2 cups) roasted salted sunflower seeds (I like Trader Joe's) in a blender/spice mill until finely ground. You can leave some coarse bits for texture if you like.

Chuck in and blitz until well-combined:
50 g (approx 1/2 cup) unsweetened dessicated coconut (I use the super dry powdery kind from my Asian grocery store pictured below, NOT sweetened coconut flakes)
200g (approx. 1 1/2 cups) plain flour
100g (approx. 3/4 cup) icing sugar (essential for the fine texture. Do not substitute with normal sugar)
1/2 tsp baking powder

Add a good glug of vegetable oil (any mild variety like corn, soya, sunflower, rapeseed or groundnut will do) and blitz at high speed, adding more oil if necessary until a soft rollable dough is formed. Be sure not to pour in too much oil at one go.

My unsweetened dessicated coconut of choice

Roll into equal sized little balls (about a teaspoonful of dough each) with your hands.

Poke the top with a chopstick to make an indentation. 
*This step is primarily for cuteness. Skip altogether if you don't really care.

Bake at 320 F/160 C fan-assisted (or 350 F/180 C for non-convection ovens) for 20-25 minutes until golden brown.

Let cool before popping into your mouth one at at time. Exercise self-control.

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