Swirly Seed Cookies
ready in 48 min.
1 biscuit contains
|Saturated Fat Acids||8.35 g|
|Sugar added||7.62 g|
Recipe author: EAT SMARTER
Mix all ingredients apart from the poppy seed mix and knead lightly to form a smooth dough. Wrap in cling film and place in the fridge to rest for ca. 30 minutes.
Roll out the dough on a floured surface to a thickness of ca. 5 mm until it has a rectangular shape. Spread the poppy seed mix onto the dough and roll up lengthways.
Cut into ca. 5 mm rounds and place on a baking tray lined with baking paper. Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for ca. 18 minutes until golden brown.
Remove from the oven and allow to cool.