SUNFLOWER AND SESAME BISCUITS and HAZELNUT AND ALMOND BISCUITS WITH POPPY SEEDS - suitable for celiacs

Both are great with cheeses, jam or honey or as a base for canapés.

SUNFLOWER AND SESAME

200g ground sunflower seeds · 25g sesame seeds · 1 tsp baking powder · 25g melted butter ·
2-3 tbsps water or milk · 1/2 tsp salt (optional)

Pre-heat oven to 190˚C/375˚F. Combine seeds, baking powder and salt (if using) then mix in the melted butter thoroughly. Add water/milk gradually, stirring as you go, to achieve a sticky dough. Take small handfuls one at a time, squeeze together tightly, flatten on a board with the palm of your hand then cut into small rounds with a pastry cutter. Lift each one carefully onto a baking sheet covered with greaseproof paper.
Bake for approximately 10 minutes until slightly browned and firm to the touch. Allow to cool a little on the tray before transferring to a wire rack.

You can use this mix as a base for savoury flans too.

HAZELNUT AND ALMOND WITH POPPY SEEDS

75g ground hazelnuts · 150g ground almonds · 1 tbsp poppy seeds · 1 tsp baking powder · 25g melted butter · 2-3 tbsps water or milk · 1/2 tsp salt (optional)

Instructions as above

You can use this mix (without salt) as a base for sweet flans too.