Biscuits with Pumpkin Seeds

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INGREDIENTS:
  • 200 g flour
  • 200 g sugar
  • 200 g butter
  • 200g pumpkin seeds
  • 50 g cocoa
  • 2 tbsp rum
  • 1 egg
  • 150 ml single cream
  • a pinch of salt
  • 200 g cooking chocolate


    DIRECTIONS:
    Cut 100 g of butter into flakes and knead into the flour, 100 g sugar, egg, rum, cocoa and salt until you have a shortcrust pastry.
    Leave to cool in the fridge for half an hour. Coarsely chop the pumpkin seeds.
    Melt the remaining butter and add the rest of the sugar as well as the pumpkin seeds.
    Pour in the cream and cook for two minutes before removing it from the flame.
    Line the baking tray with baking paper.
    Roll out the pastry and place on the tray before spreading the pumpkin seed mass onto it.
    Bake in the preheated oven for approximately 15 minutes at 200 °C. Leave to cool. Cut into diamond shapes.
    Melt the chocolate, leave to cool and melt again.
    Use greaseproof paper to make a cone shaped paper bag and cut off the end.
    Transfer the liquid chocolate to the bag and squirt thin chocolate lines onto your biscuits.



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