Crunchy cookies with cinnamon, cardamom and poppy seeds - milk and wheat free

Cinnamon and poppy seeds give a nice colour to these biscuits. The dark colour is not from over-cooking. It is also from the complete flour and the sucanat sugar. With a bit of cardamom to enhance perfumes. I also added some crushed seeds for fibres.

To spread it thinly, I use a Silpat and a parchment paper. For part of dough, I spread it, cooked and cut into rectangles straight out of the oven

Biscuits croquants à la cannelle, cardamome et pavot,
Crunchy cookies with cinnamon, cardamom and poppy seeds
Milk and wheat free

120 g complete spelled flour
25 g of non-hydrogenated margarine
30 g olive oil
1 egg
50 g sucanat (or complete sugar)
2 tablespoons roasted mixed seeds (almonds - sunflower and pumpkin)
1 teaspoon baking soda
1 teaspoon cardamom pods
1 large teaspoon of cinnamon powder
2 tablespoons poppy seeds

Sift flour, baking soda with cinnamon.
Add sucanat, seeds, cardamom seeds and poppy seeds.
Then add the margarine, olive oil and egg. Knead until soft dough.
Let stand at least 1 hour in the fridge. If possible, prepare the dough the day before.
Preheat oven to 160 ° (th.5-6)
Cut the dough into 2. Then spread it thinly (more or less).
Cut with the chosen form and with a spatula, transfer to a baking sheet (Silpat or parchment paper).
Bake for 7 to 12 minutes depending on size. They are a still a little soft out of the oven. Let cool a little before removing.
They keep very well in a tin box wrapped in parchment paper