Sunflower Seed Butter Cookies

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• 200 g sunflower seed butter — smooth, no added nuts

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• 150 g light brown soft sugar

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• 50 g caster sugar

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• 75 g unsalted butter — softened

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• 1 piece medium eggs — beaten

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• 1 tsp vanilla extract

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• 180 g plain flour

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• 0.5 tsp bicarbonate of soda

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• 0.25 tsp fine sea salt

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan). Line two baking trays with parchment.

2. 2

   In a large bowl, beat together the sunflower seed butter, both sugars and softened butter until smooth and creamy.

3. 3

   Add the beaten egg and vanilla extract, then mix until well combined.

4. 4

   Sift in the flour, bicarbonate of soda and salt. Stir gently until a soft dough forms.

5. 5

   Roll the dough into 20 balls (about 25 g each) and place them 5 cm apart on the trays.

6. 6

   Flatten each ball gently with a fork, pressing twice to create a crisscross pattern.

7. 7

   Bake for 10– 12 minutes until the edges are set and the centres still look slightly soft.

8. 8

   Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.