Indian Sunflower Cookies
These Indian sunflower cookies would be great in the oven, but they’re equally as great and if not better on the Big Green Egg.
Most people look at me as if I were mad when I say we cook biscuits and cakes on the Big Green Egg, but why not, they’re fabulous.
Cooking surfaces
BBQ Temperature
Ingredients
- 100g butter, unsalted
- 100g sugar
- 60g plain flour
- 60g fine semolina
- 60g gram flour
- 1/4 tsp bicarbonate of soda
- 20g sunflower seeds
Method
- Set up your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with a baking stone. Set the temp to 180°C.
- Whisk the butter with the sugar to combine and go a little fluffy.
- Whisk in all the other ingredients except the sunflower seeds.
- Line a baking sheet with parchment paper.
- Form small 25g balls of dough and place them onto the baking parchment. Push each ball down a little and sprinkle with the sunflower seeds.
- Bake for 14 to 16 minutes. Rotate the tray halfway through the bake to ensure they don’t catch.
- Leave to cool for 5 minutes on the baking tray before moving carefully with a spatula to wire racks to cool completely.
- The biscuits will keep in an airtight container for a couple of days.