in Recipes

Apricot and pumpkin seed cookies

updated

Spread the love

Ingredients for 1 servings:

  • 120 g butter
  • 100 g brown cane sugar
  • 1 packet of vanilla sugar (Bourbon)
  • ½ tsp baking powder
  • 2 eggs
  • 1 tbsp pumpkin seed oil, Styrian
  • 30 g pumpkin seeds, chopped
  • 50 g pumpkin seeds, whole
  • 250 g oat flakes, wholegrain
  • 250 g apricot(s), dried apricots

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe idea was born after a holiday in Styria

Heat the butter and stir in the oats, then let cool. Finely dice the dried apricots. Combine the eggs, sugar, vanilla sugar, and baking powder. Mix all ingredients well and place small heaps of the mixture onto wafers or baking paper using two teaspoons. Place a pumpkin seed on top. Bake in a preheated oven at 180°C for approximately 15-17 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot meatballs

Töging Tatar