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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A recipe from Heavenly Brownies , a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. Using the weight to volume converter to go from grams or ounces to cups. ***8 oz/225g of Self Rising Flour is approx 2 cups flour, plus 1 tsp salt, and 3 tsp baking powder. Ingredients:
8 ounces butter, softened (225g) |
8 ounces caster sugar (225g) |
3 eggs, lightly beaten |
8 ounces self rising flour (225g) |
1/2 teaspoon baking soda |
1 tablespoon cinnamon |
5 ounces sour cream (150ml) |
2 ounces sunflower seeds (55g) |
Directions:
1. Preheat oven to 180C/350F/Gas Mark 4. Grease a 23cm/9 square baking pan and line the bottom.
2. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Gradually add the eggs, and beat thouroughly.
3. Sift in the flour, baking soda, and cinnamon together into the creamed mixture, and fold in, using a metal spoon in a figure-eight movement. Spoon in the sour cream and sunflower seeds and mix gently until combined.
4. Spoon the mixture into the prepared pan, and smooth the surface with the back of a spoon or knife.
5. Bake for approx 45 minutes, or until the mixture is firm to the touch when pressed with a finger.
6. Loosen edges with a round-bladed knife, then turn out onto a wire rack to cool completely. Slice into 12 squares.
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