Dietary guidance: v
4 tablespoons sunflower seeds
2 tablespoons sunflower oil
75g soft margarine (3oz)
125g light muscovado sugar (4oz)
100g self raising white flour (3.5oz)
75g self raising wholemeal flour (3oz)
75g dried cranberries (3oz)
lots of white chocolate chunks (at least 100g/3.5oz)
Dry-fry the sunflower seeds in a non-stick frying pan, stirring constantly, for 2-3 mins until golden.
Grind into a fine paste with the oil, using a spice grinder or pestle and mortar. Alternatively, put in a sandwich bag and bash with a rolling pin!
Cream the margarine and sugar together in a bowl or food processor.
Gradually beat in the egg, then mix in the flours.
Mix in the sunflower paste, then stir in the cranberries and white chocolate.
Drop heaped teaspoonfuls of the mixture onto lightly oiled baking sheets, spacing well apart.
Bake in a preheated oven at 180'C/350'F/Gas Mark 4 for 10 minutes until golden.
Leave on the baking sheets to firm up for a few minutes, then transfer to a wire rack to cool.