Kerth cooks

Pumpkin Seed Short Crust Biscuit

Preparation time:
1 hour 30 minutes
Cooking time:
12 minutes
Serves:
12

Pumpkin Seed Short Crust Biscuit are a delicious preparation primarily made with pumpkin seeds, and almonds. Make this recipe at home, and impress your loved ones.

  • Ingredients

    • Shortcrust
    • 225g Butter (Soften)
    • 200g Sugar
    • 250g Flower
    • 100g Ground Almonds
    • 6g Salt
    • 3g Baking Powder
    • 90g Egg Yolk
    • 75ml Extra Virgin Olive Oil
    • 30g Chop Pumpkin Seeds

  • Method

    • Cream butter and sugar together using the Paddle attachment, speed 3.
    • Mix the remaining dry ingredients together and then incorporate them into the butter mix.
    • Once incorporated, slowly add the egg yolk to the mix to form a paste.
    • Once paste is formed slowly add the olive oil and continue mixing.
    • Roll dough in cling film, roughly 250g per roll. Place rolled dough in the freezer for 1hr 30mins.
    • Take dough out of the freezer, Place between 2 sheets of parchment paper roll out to roughly 1cm thick.
    • On the last roll add chopped pumpkin seeds and place in the freezer 15mins flat to set.
    • Once hardened, cut with the desired ring and place on a baking tray.
    • Cook at 170°C fan 3 for 7 minutes, then remove from the oven and cut again with the ring.
    • Return back to the oven for another 3 minutes.
    • Let the biscuits cool completely before removing from the tray.

  • Chef's Notes

    • Add some chop rosemary for additional flavour profile.

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