Almond Shortbread Hearts
These are the easiest and quickest of biscuits with a lovely hint of spice
Berties Budgie biscuits
When there is a change in the weather I start feeling really peckish for toasted cheesies and comforting hot chocolates.
But if you are trying to fit into your old trousers these little crackers are your friends.
This ones for the gluten intolerant people and for people who love snacking...Thanks Bertie
Ingredients
- 100g Sunflower seeds
- 100g pepita seeds
- 100g sesame seeds
- 60g linseeds
- 2 Tablespoons chia seeds
- 2 tablespoons psyllium husks
- 2 teaspoons fennel seeds
- 1 heaped teaspoon salt (and a little extra for the top)
- 400mL water
- 1
Preheat oven 150 deg and line 2 flat oiled baking trays with baking paper
- 2
Mix all ingredients together in a bowl and leave to sit for 10 minutes until most of the water has been absorbed
- 3
Divide mixture between 2 flat biscuit trays and spread out evenly and as thinly as possible with a spatula
- 4
Sprinkle with extra salt and bake 1 hour, switching shelves half way through
- 5
Remove from oven when firm and slightly golden
- 6
Cool and break into pieces (Or if you want perfect square shapes like mine, cut half way through cooking, whilst still a bit soft and return to oven)
