Sunflower seed handmade biscuits

Overview

How to cook Sunflower seed handmade biscuits at home

Soften butter and add sugar and beat until slightly white
One free-range egg weighs 32 grams, and can reach up to 31 grams after shelling.
Beat the eggs and add to the butter in three batches. Beat well after each addition before adding the next.
The churned butter is light and creamy.
Mix the baking soda powder into the low-gluten flour, add it into the butter and stir.
Stir it into a fluffy consistency and add sunflower seeds.
Just knead it gently with your hands, don't knead too much.
Divide the dough into two parts and roll it into a cylindrical shape, wrap it in plastic wrap and freeze it in the refrigerator for about an hour to harden.
Cut the biscuits into approximately 3-4 mm chunks with a sharp knife.
Place evenly on a baking sheet lined with oilcloth or parchment paper, leaving a slight space between each cookie.
Bake in the middle rack of the oven at 180 degrees for about 10 minutes.
Bake until the edges of the biscuits are slightly brown.
Crisps even more when cooled. Please keep it sealed.