- Preheat oven to 150 °C (300 °F).
- Line two cookie sheets, size 22 x 35 cm (9’’ x 13’’), with parchment paper. Set aside.
- In a large bowl, combine sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, and corn flour.
- Stir in the oil, then add the warm water. Mix well and let sit 5 minutes.
- Divide the mixture in half and gently spread it over the parchment-lined sheets.
- Place another piece parchment paper on top of the dough on each sheet to prevent sticking. Use a rolling pin to roll out the dough thinly, or to your desired thickness. Remove the parchment paper on top. Repeat with the second sheet.
- Put both sheets in the oven and bake for 1 hour.
- After baking, remove sheets from oven and let cool completely before breaking each batch into pieces. Make your Swedish cookies any shape you like.
Chef’s secret
- Use parchment paper to help spread the sticky cookie dough. It helps with clean-up and ensures even thickness. While you could use a spatula, a rolling pin will provide a cleaner, more consistent result when paired with parchment paper.
- For richer flavour and more crunch, lightly toast the sunflower, pumpkin and sesame seeds before mixing them in. This extra step intensifies their aroma, lending your cookies unique depth and flavour. To toast the seeds, heat a dry skillet over medium heat and lightly toast seeds until they take on a golden hue and become pleasantly aromatic. Allow to cool before adding to the recipe.
Enjoy the Scandinavian simplicity of these Swedish cookies. With sunflower, pumpkin, sesame and flax seeds, these crunchy cookies are a delightful blend of texture and flavour. Corn flour adds subtle sweetness and fleur de sel enhances each bite. Perfect for a healthy snack, these cookies are easily prepared and baked to perfection in one hour. Check out our Chef’s secret for consistent thickness. Enjoy this traditional Swedish treat!