Sunflower butter cookies

Sunflower butter cookies. Photo / Ian Jones

2 cups flour, sieved twice
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp Iodised salt
200g butter, room temperature
3/4 cup Ceres sunflower butter
3/4 cup caster sugar
3/4 cup brown sugar
3 tbsp sunflower seeds, toasted
2 large eggs
1 1/2 tsp vanilla paste

1 Preheat oven to 150C. 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. 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.

4 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. Store in an airtight container.