Sunflower butter cookies

Ingredients

1 tsp	Baking soda
2 cups	Flour, sieved twice
½ tsp	Baking powder
¼ tsp	Iodised salt
200 g	Almond butter, room temperature (Main)
¾ cup	Sunflower butter (Main)
¾ cup	Caster sugar
¾ cup	Brown sugar
3 Tbsp	Sunflower seeds, toasted
2	Eggs
1 ½ tsp	Vanilla paste

Directions

1. Preheat oven to 150 degC. In a mixing bowl, stir in the flour, baking soda, baking powder and salt.
2. In an electric mixing bowl, beat the butter, sunflower seed butter and the two sugars until light and creamy.
3. Add the sunflower seeds, eggs and vanilla, beating well. Gradually add in the flour mixture.
4. Weigh 30g balls of cookie dough. Flatten with two chopsticks placed together, place on non-stick parchment paper and freeze for 45 minutes to set the shape.
5. Bake for 10 minutes until golden brown, transfer to a cooling rack until crisp then decorate with chocolate icing and a scattering of toasted sunflower seeds.
6. Store in an airtight container.