3 1/2 cups all-purpose flour
1 1/2 tablespoons distilled white vinegar
1/4 cup soy sauce
1 cup water
1 onion, cut into 1/2 inch wedges
1 clove garlic, minced
1 teaspoon salt
1 teaspoon crushed sunflower seeds
8 green onions, sliced
1 cup mild white wine
4 tablespoons citrus juice
white sugar
4 tablespoons distilled white vinegar
In a food processor or blender, process flour into 4 parts. Chop remaining 2 parts into pieces. Press 1/2 cup flour into each portion of 18 wedges or small bowls (folding, if necessary). Place each wedge into an eight-inch square pan. Spread remaining 1/4 cup flour over each core, around bottom edge of pan. Place about 1 inch from center of pans on cookie sheet.
Bake in preheated 350 degrees F (175 degrees C) for about 30 minutes, or until crisp brown.
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Heat citrus juices in a large saucepan over low heat. Pour fresh orange juice into hot wine. Add wine, citrus juice and white vinegar; stir over low heat for 5 minutes. Pour into wedges of thickened corn or cornmeal crust.
Bake in preheated oven for about 1 hour or until roses appear crisp. Cool completely on wire racks. Cut into 1 inch squares. Garnish with green onions, if desired. Serve hot.