Pumpkin flower

Name: Pumpkin flower
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 200 g Pumpkin seeds; 125 g soft butter; 60 g Sugar; 1 pinch Salt; 2 Egg yolk (size M); 125 g Flour; 60 g Cornstarch; 2 knife points gingerbread spice; 2 TABLESPOONS Milk; 2 packages Vanillin sugar; 7-10 Tbsp Flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

200 g Pumpkin seeds
125 g soft butter
60 g Sugar
1 pinch Salt
2 Egg yolk (size M)
125 g Flour
60 g Cornstarch
2 knife points gingerbread spice
2 TABLESPOONS Milk
2 packages Vanillin sugar
7-10 Tbsp Flour

Directions

1
130 g pumpkin seeds grind. Mix butter, sugar and salt until creamy. Stir in 1 egg yolk. Add 100 g ground pumpkin seeds, flour and cornstarch. Season with gingerbread spice.
2
Knead to a smooth dough and put it in a cool place for about 30 minutes. Form into 2 long rolls on a work surface dusted with flour. Form 20 balls each. Press a little flatter and spread on 2 baking trays lined with baking paper. Whisk 1 egg yolk and milk. Brush the biscuits with it. Decorate with 40 g pumpkin seeds in a flower shape. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-14 minutes. Mix 30 g ground pumpkin seeds and vanillin sugar.
3
Whisk 1 egg yolk and milk. Brush the biscuits with it. Decorate with 40 g pumpkin seeds in a flower shape. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-14 minutes. Mix 30 g ground pumpkin seeds and vanillin sugar. Sprinkle the biscuits while still warm