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简体中文 English

Pumpkin Seed Butter Cookies

INGREDIENTS

Ingredients A:

50g Prima Superfine Wholegrain Flour
220g Prima Top Flour
30g Almond Flour
10g Custard Powder

Ingredients B:

250g Unsalted Butter
100g Caster Sugar
¼ tsp Salt
1 no Egg Yolk
1 tsp Vanilla Essence

Ingredients for toppings:

As Desired Florentine Flour
As Desired Pumpkin Seeds

 

PROCEDURE

  1. Preheat oven 170°C.
  2. Beat Ingredients B (without egg yolk & vanilla essence) at medium speed until pale in colour.
  3. Add egg yolk and vanilla essence and mix until well combined.
  4. Reduce to low speed, add Ingredients A, and mix well.
  5. Scrap and fill the batter into a piping bag with a flower nozzle.
  6. Pipe the batter. Fill the cookie centre with florentine flour and top with pumpkin seeds.
  7. Bake at 170°C for 12 – 15 minutes.

 

This recipe is developed in collaboration with BELLS Baking Studio.

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