Servings: 40 small biscuits

50g pepitas 50g pepitas
50g sunflower seeds 50g sunflower seeds
1 Tbsp flaxseeds, optional 1 Tbsp flaxseeds, optional
70g sugar, this can be reduced 70g sugar, this can be reduced
or increased or increased
1 tsp vanilla bean paste 1 tsp vanilla bean paste
150g plain flour 150g plain flour
120g butter or dairy free spread 120g butter or dairy free spread

Preheat oven to 180C. Line a baking tray with baking paper.
Place pepitas, sunflower seeds, flaxseeds and sugar into bowl. Speed 9 /
20 seconds. Scrap down.
Add remaining ingredients. Speed 5 / 30 to 45 seconds or until a nice dough
forms.
Roll 30 small balls about the size of a cherry tomato and place onto a lined
baking tray. Allow some space between each one for rising. Press down
lightly with a fork.
Bake for approximately 15 minutes or until slightly golden brown. Do not
over bake.
Allow to cool then store in an airtight container for up five to seven days.