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Chocolate Havanese

Sunflower snaps


  • 1 cup flour (250ml)
  • 1/2 cup rolled oats (125ml)
  • 1/2 shelled sunflower seeds (125ml)
  • 3/4 cup beef broth broth (190ml)
  • 1 beaten egg
  • 1 Tbsp. honey
  • 1 Tbsp. powdered milk (15ml)
  • 1/2 tsp. cinnamon (2ml)
  • mixing and baking instructions

    In a medium bowl, mix flour, sunflower seeds, rolled oats and powdered milk. In a large measuring cup mix egg, broth, honey and cinnamon. Add to dry ingredients and mix well. If dough is too soft; add a bit more flour. If dough is too stiff; add a bit of water. Pat out on floured board to about 1/4" thick. Cut out with small cookie cutters. Place on an ungreased cookie sheet. Brush tops with milk. Let air-dry for 30 minutes before baking. Bake at 325 degrees for 50 minutes. Turn oven off, but leave the cookies inside for 1-2 hrs. to get crunchy.