Yield: 1 servings
|2 tablespoons||Butter; at room temperature|
|3 tablespoons||Light corn syrup|
|4 tablespoons||Cake flour|
|4 tablespoons||Brown sugar; raw or turbinado|
|6 tablespoons||Sunflower or pumpkin seeds|
MAKES 1 CUP LACTO
This unique candy is a perfect gift: It keeps beautifully and pairs well with hot chocolate, cappuccino and hot tea. To package, wrap with clear or colored plastic film and tie with a ribbon. Present it in a decorative coffee cup or mug.
Combine all ingredients in large bowl; mix well. Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9 x 12-inch rectangle). Chill 10 minutes.
Preheat oven to 400 F. Remove top sheet of parchment and place dough on sheet pan. Bake until golden brown, about 5 minutes. Cool; break into pieces.
Per ¼-cup serving: 156 CAL.; 3G PROT.; 8G TOTAL FAT (3G SAT. FAT); 19G CARB.; 10MG CHOL.; 54MG SOD.; 1G FIBER.
Recipe from Loretta Oden.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 29 Converted by MM_Buster v2.0l.