Friday, June 25, 2010

Roasted Sunflower Shortbread (Gluten Free) - Simple Saturday

Believe it or not, sometimes I like a cookie that is not smothered in chocolate. It's usually just after I've eaten several of the cookies that are smothered in chocolate, but still...there are times. For those times, when a nice "not so sweet", still buttery and maybe even a touch of salt treat fits the craving - try these.
Roasted Sunflower Seed Shortbread (Gluten Free)
I don't want to claim these are actually healthy, but...there is a nice amount of fiber and minerals in those Sunflower Seeds, folks - so just deal.

RECIPE: Roasted Sunflower Seed Shortbread (Gluten Free)
4 oz (1 stick) of butter, soft
1 1/2 cups Gluten Free Flour Mix (King Arthur or Red Mill works great)

1/4 cup sugar

3 Tbls. Roasted Sunflower seeds (plus more for topping)

1 tsp. salt

2-4 Tbls. Water

Mix all the dry ingredients in a bowl.
Add the soft butter and stir to mix in well.

Add the Sunflower seeds to the stirring to incorporate.

Add the water a little at a time, mixing with a fork, just until you have a soft dough.

Wrap and chill the dough for 1 hour at least, then roll to 1/2 inch thickness and cut with shapes or squares.

Sprinkle extra Sunflower seeds over the tops, if you like.
Place on a parchment covered baking sheet to bake in a preheated oven set to 350F for 12 -15 minutes.

*optional - while warm, sprinkle a little Fleur de Sel or other flavored salts on top.


Nicole@The Dirty Oven via twitter @ovenloving said...

I would have never thought to add sunflower seed to shortbread!!! Great idea. They look very tastey.
Thanks for sharing!!

Erika said...

I dream about these cookies . . . yum

Erika said...

I dream about these cookies . . .yum! thanks SFC