Seed and Cranberry Cookies

If you love extra-crunchy cookies, you've come to the right place. These seed and cranberry cookies are dairy-free and quick and easy to make. They sound simple, but they came out perfect, and my husband and I couldn't stop snacking on them. The cookies are baked twice, and that's what gives them their crisp, crunchy texture.

Ingredients for about 20 cookies

• 50 g white sugar (¼ cup).
• 50 g demerara sugar (¼ cup).
• 1 large egg.
• 50 ml vegetable oil.
• 140 g all-purpose flour (1 cup).
• 2 tablespoons sunflower seeds.
• 2 tablespoons pumpkin seeds.
• 1 tablespoon dried cranberries (you can leave them out entirely if you don't like them).
• 1 tablespoon sesame seeds.
• ½ teaspoon cinnamon.

Instructions

1. Preheat the oven to 350°F (175°C).

2. Put the sugars and the egg in a bowl and whisk well.

3. Add the oil and stir until combined.

4. Add the flour, cinnamon, sunflower seeds, pumpkin seeds, sesame seeds and cranberries, and stir into a sticky dough.

   

5. Line a baking sheet with parchment paper and start shaping the cookies.

6. Wet your hands well with water and shape the dough into three loaves.

7. Bake for 20 minutes, until lightly browned. Take them out of the oven and let them cool for 10 minutes.

8. Then cut each loaf in half lengthwise and cut into small squares (you can sprinkle a little cinnamon on top).

   

9. Arrange them on the baking sheet and bake again for about 15 minutes, until browned and "dried out" (be careful not to burn them).

10. Let them cool completely and transfer them to an airtight jar.

Good to know

• You can leave out or swap the add-ins to taste, but seed and cranberry cookies are the thing.