Sweet Pumpkin Seed Cookies “Carrot

For the sweet pumpkin seed cookies “Carrot” mix wholemeal spelt flour and pumpkin seed flour. Crumble in the cold butter. With powdered sugar and egg quickly knead into a dough. Let rest in the refrigerator for at least 1 hour.

Roll out on a floured work surface and cut out carrots. Place on a greased baking tray and bake at 160 °C for about 15 minutes. The dough is enough for 2 trays.

Mix apricot jam with a little powdered sugar and spread on the carrot part of the cookies. Spread very thinly with the jam over the greens of the carrot cookies and sprinkle with grated pumpkin seeds.

Put the sweet pumpkin seed cookies to dry.

Preparation Tip:

The sweet pumpkin seed cookies can also be cut out in other shapes.

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