Credit to Matt Preston and his amazing book 'The Simple Secrets to Cooking Everything Better'.
150 g unsalted butter, at room temperature
240 g (scant 1 1/3 cups) raw caster sugar
1 tbsp spelt flour
2 tsp baking powder
120 g rolled oats
70 g (generous 1/2 cups) sunflower seeds
Preheat the oven to 175 degrees and line at least three baking trays with baking paper.
Combine the butter and sugar in a large bowl and beat with an electric mixer for 5 minutes until light and fluffy. Add the eggs one at a time. When they're all incorporated, add the flour and baking powder and mix to combine. Turn down the speed, add the oats and sunflower seeds and mix them in gently.
Drop tablespoons of the mixture onto the prepared trays, leaving about 5cm space in between, as the cookies with spread. Bake for approximately 10 minutes, or until the cookies are light brown and cooked in the centre. Remove from the oven and allow to cool completely on the tray. They are quite delicate, so remove them gently from the baking paper.