Wholemeal – Crispy Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour (whole wheat flour)
- 100 g sultanas
- 150 g butter
- 50 g sunflower seeds
- 20 g sesame seeds
- 75 g desiccated coconut
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 1 pinch (s) salt
- possibly powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the sunflower seeds, sesame seeds and desiccated coconut and lightly toast them in a non-stick pan. Stir well, otherwise the mixture will burn slightly. Then let it cool down.
- Mix the sugar, salt, vanilla sugar, butter and egg until creamy. Add the sultanas and the toasted mixture. Finally knead in the flour.
- Place small piles of dough on a baking sheet (baking paper) and place in the oven at 180 ° C for 20 minutes, until the cookies are golden brown. If you like, you can sprinkle them with some powdered sugar while they are still warm.
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