Sunflower Seed Crispy Squares
Featuring a crisp crust paired with rich, aromatic sunflower seed filling, this recipe offers a layered, satisfying texture and wholesome nutrition.
Ingredients
cake flour (for crust)
to taste
butter (for crust and filling)
to taste
fine granulated sugar (for crust and filling)
to taste
salt (for crust)
to taste
beaten whole eggs (for crust and filling)
to taste
shelled sunflower seeds (toasted and chopped)
to taste
Instructions
1
Toast Sunflower Seeds
Place the sunflower seed kernels in a preheated 160°C oven, toast for about 8 minutes until fragrant. Remove and let cool, set aside.
2
Make Crust Dough
After softening the butter, add fine granulated sugar and salt, cream lightly. Pour in beaten whole eggs and stir until combined. Sift in cake flour, gently knead into a dough.
3
Bake Crust
Press the dough on a baking sheet into a square about 1cm thick. Place in the middle rack of a preheated 170°C oven, bake for 15~20 minutes until lightly golden.
4
Make Sunflower Seed Filling
Pour the butter and fine granulated sugar for the filling into a small pot, heat over low heat until the butter melts. Let cool slightly, then add beaten whole eggs and cake flour, stir until smooth, then add toasted sunflower seeds and mix well.
5
Assemble and Bake
Spread the sunflower seed filling evenly over the baked crust, smooth the top. Place back in the middle rack of the oven, bake at 170°C for 15~20 minutes until the surface is golden brown. Let cool, then cut into 16 small squares.
