Orange Sunflower Cookies Recipe

Ingredients:
1 cup (125 g) rolled oats
1/2 cup (75 g) sunflower seeds
1 1/4 cups (150 g) self-rising flour
5 oz (150 g) butter (diced)
Grated zest of 1 orange
2 tbsp orange juice
1 cup (150 g) light brown sugar
2 tbsp golden syrup, or 1 tbsp corn syrup and 1 tbsp honey

Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper to prevent the cookies from sticking to them.

Place the oats, sunflower seeds, and flour in a large mixing bowl. Stir the mixture with a wooden spoon until completely mixed together. Put the bowl to one side.

Place the butter, orange zest, juice, sugar, and golden syrup in a medium saucepan. Heat the mixture over a low heat while stirring, until the butter and sugar have melted.

Carefully pour the butter mixture over the ingredients in the large mixing bowl and mix them together with the wooden spoon until thoroughly combined.

Place heaping dessert spoonfuls of the mixture onto each sheet. Leave a generous space between the cookies, since they will spread. Bake for 8–10 minutes, until golden.

Leave the cookies to cool on the sheet for a few minutes, then transfer them to a cooling rack with a palette knife, to become crisp. They will keep in an airtight container for 2–3 days.

Notes and Tips:
To make smaller cookies, place heaping teaspoonfuls instead of dessert spoonfuls of the mixture on the baking sheets and bake for 7–9 minutes.