Recipes

Pumpkin seed biscuits

Name: Pumpkin seed biscuits
Prep time: 45 min
Cook time: 10 min
Ingredients: specific-field

#spermidine
#Vegetarian

Difficulty level: medium

45 Min. Preparation time
100 piecesPortions
170 °CHeißluft

Dough

250 g butter
200 g all-purpose flour
120 g cake flour
30 g cocoa powder
200 g icing sugar
150 g Steirerkraft pumpkin seeds, grated
1 sachet vanilla sugar
1 TSP baking powder

Filling

50 g redcurrant, blackcurrant or raspberry jam

For sprinkling on top

For sprinkling on top 20 g Steirerkraft pumpkin seeds, grated

For the coating

Steirerkraft natural pumpkin seeds

Shop products online

Preparation

Preheat the oven to 170 °C. Place a layer of baking paper on a baking tin.
Place room-temperature butter into a bowl. Sieve both types of flour, baking powder and cocoa and add them to the butter. Add the grated Steirerkraft pumpkin seeds, icing and vanilla sugar and mix to form a smooth dough. Place the dough into a piping bag with a wide star-shaped opening. Form into preferred shapes – rings, sticks or balls – and place onto baking tray.
Sprinkle with grated Steirerkraft pumpkin seeds as desired. For the jam biscuits, make an indentation with the end of a wet wooden spoon in each ball.
Bake at 170°C until light brown.
Once they have cooled, stick two pieces together using heated and thickened fruit jam. Or simply put some jam in the indentation of each biscuit.

Print recipe

This is my tip

You can also dip the biscuits into heated chocolate. They taste even better after being stored for a few days. Pumpkin seed biscuits can be easily stored in biscuit tins.

Michaela Bloder, Steirerkraft Kernothek

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Pumpkin seeds natural

Dark green pumpkin seeds from the original Styrian pumpkin are…

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Pumpkin seeds finely ground

The purest flavour of pumpkin seeds in its finest form!…

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Pumpkin seed biscuits Difficulty level: medium 45 Min. Preparation time 100 pieces Portions 170 °C Heißluft Dough 250 g butter 200 g all-purpose flour 120 g cake flour 30 g cocoa powder 200 g icing sugar 150 g Steirerkraft pumpkin seeds, grated 1 sachet vanilla sugar 1 TSP baking powder Filling 50 g redcurrant, blackcurrant or raspberry jam For sprinkling on top For sprinkling on top 20 g Steirerkraft pumpkin seeds, grated For the coating Steirerkraft natural pumpkin seeds Shop products online Preparation Preheat the oven to 170 °C. Place a layer of baking paper on a baking tin. Place room-temperature butter into a bowl. Sieve both types of flour, baking powder and cocoa and add them to the butter. Add the grated Steirerkraft pumpkin seeds, icing and vanilla sugar and mix to form a smooth dough. Place the dough into a piping bag with a wide star-shaped opening. Form into preferred shapes – rings, sticks or balls – and place onto baking tray. Sprinkle with grated Steirerkraft pumpkin seeds as desired. For the jam biscuits, make an indentation with the end of a wet wooden spoon in each ball. Bake at 170°C until light brown. Once they have cooled, stick two pieces together using heated and thickened fruit jam. Or simply put some jam in the indentation of each biscuit. Print recipe This is my tip You can also dip the biscuits into heated chocolate. They taste even better after being stored for a few days. Pumpkin seed biscuits can be easily stored in biscuit tins. Michaela Bloder, Steirerkraft Kernothek

Pumpkin seed biscuits

Preparation

Pumpkin seeds natural

Pumpkin seeds finely ground

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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