Pumpkin seed cookies

Category: Bakery products
Pumpkin seed cookies

Ingredients

Dough:
Yolk 1 PC.
Butter 250 g
Sugar 125 g
Powdered sugar 165 g
Flour 250 g
Corn starch 100 g
Vanilla 0.5 sachet
Zest of half a lemon
Filling:
Brown sugar 150 g
Honey 55 g
Cream 30% fat 45 g
Pumpkin seeds 200 g
Butter 40 g
Vanilla 0.5 sachet
Apricot jam 50-70 g

Cooking method

  • Dough: 1. Combine yolk, sugar, vanilla, zest with softened butter and beat until sugar dissolves.
  • 2. Combine the remaining dry ingredients, add to the butter mixture and knead the dough. On a sheet of baking paper cut to the size of a standard baking sheet, roll out the dough about 0.5 cm thick. Grease with jam and put in the oven at 200 degrees for 7-10 minutes.
  • 3. Simultaneously with the dough on another baking sheet, sheet or form on the upper level, put to dry pumpkin seeds.
  • Filling:
  • 4. While the dough is in the oven, prepare the filling. Combine all of these ingredients together (preferably in a non-stick container). Boil to 105 degrees. If there is no thermometer, then this is about three minutes of violent boiling after boiling. Without removing from heat, add hot pumpkin seeds, stir well and distribute evenly over the slightly browned dough.
  • 5. Cool slightly and cut into portioned squares while still warm.

The dish is designed for

24-26 pcs.

Time for preparing:

~ 1.5 hours

Cooking program:

Put everything in the oven and bake at 160 degrees for 30-35 minutes.

Note

Cookies are very easy and quick to prepare. The dough is easy to knead and roll out without requiring additional flour. When the finished cake is taken out of the oven, it remains slightly soft and pliable until it cools. After cooling down, the dough becomes crumbly and tender, covered with soft caramel and slightly crispy seeds.
It's fantastic, I highly recommend it

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