Galette Cookies with Sunflower and Sesame Seeds
The tastiest, quick, made from simple ingredients - for the whole family! Galette cookies with sunflower seeds and sesame are great for a quick snack on the road, at work, or on a walk. They also make a good snack with beer. Besides seeds, you can add any nuts or flaxseed.
Updated : 12 January, 2026
Easy
About 30 min.
Ingredients
100 milliliters
Water
50 milliliters
Vegetable oil
50 grams
Butter
1 teaspoon
Salt
1 tablespoon
Sugar
1 teaspoon
Baking powder
50 grams
Starch
250 grams
Wheat flour
1
Eggs
50 grams
Sunflower seeds
50 grams
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cookies with seeds? Prepare all the necessary ingredients. Use any refined vegetable oil. Butter can be replaced with vegetable oil. Use all-purpose wheat flour (top grade or first grade). I used white sesame, but you can use black sesame or a mix of both. Instead of sugar, you can use a heat-stable sweetener.
Step 2
Take a deep bowl that’s convenient for mixing dough. Pour in hot water, add salt and sugar, and stir until dissolved.
Step 3
Add the vegetable oil and butter and mix. It’s best to take the butter out of the fridge in advance so it softens. If you didn’t, just cut it into small pieces and add it to the dough. Add starch and mix thoroughly - starch will make the cookies crispier.
Step 4
In a separate bowl, sift most of the flour. Add baking powder and mix well so it’s evenly distributed. Sifting removes any tiny debris and aerates the flour for a lighter dough. Add the flour in small portions and keep mixing the dough.
Step 5
When it becomes difficult to mix with a whisk or spoon, start kneading by hand, adding flour until you get the right consistency. Keep in mind you may need a little less or more flour than stated - this depends on the flour.
Step 6
The dough should be tender and soft, but not stick to your hands. Divide it into 2 parts. Preheat the oven to 180°C (356°F) using the top-and-bottom heat setting.
Step 7
Roll out one half on non-stick parchment into a rectangular sheet no thicker than 4 mm (about 1/6 in). If you’re not sure your parchment is truly non-stick, brush it with vegetable oil. Trim uneven edges and add the trimmings to the second half of the dough.
Step 8
Beat the egg with a fork or whisk. Evenly spread half of the beaten egg over the rolled-out dough.
Step 9
Sprinkle sesame and sunflower seeds over the dough. Press them in slightly by rolling over with a rolling pin. Cut into squares with a crinkle cutter or regular knife - size as you like (mine were about 8×8 cm / 3×3 in). A standard large oven baking sheet will work. Transfer the parchment with the dough onto the baking sheet. Bake in the preheated 180°C (356°F) oven until lightly golden, about 15 minutes.
Step 10
Adjust the exact time and temperature to your oven. While the first batch is baking, prepare the second batch.
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