Curry pumpkin Shortbread biscuits

Name: Curry pumpkin Shortbread biscuits
Total time: 90 min
Yield: 10 portions
Ingredients: pumpkin, in small cubes; flour; butter; curry powder; salt, sugar, chili; pumpkin seeds, roughly chopped

Duration: 1 h 30 min

Difficulty: easy

Tags:

alcohol-free vegetarian

Spicy meets autumn delight – our shortbread biscuits with roasted pumpkin and aromatic curry provide a taste experience that will delight you. The light pumpkin flavour combined with a pinch of curry, chilli and crunchy pumpkin seeds makes this snack perfect for cosy afternoons or hearty evenings. A biscuit that surprises and is ideal if you want to try something different.

Ingredients for

Ingredients for the spritz cookies

50 g pumpkin, in small cubes

100 g flour

70 g butter

2 Teaspoon(s) curry powder

1 Pinch(es) salt, sugar, chili

pumpkin seeds, roughly chopped

Preparation

Total time: 1 h 30 min

Prepare the spritz cookies

Lightly season the pumpkin cubes with salt and sugar, wrap in aluminium foil and cook at 160°C fan oven for 20 minutes.

Roughly mash the cooled, braised pumpkin cubes and knead with the remaining ingredients, except for the pumpkin seeds, to form a smooth dough. Chill for approx. 60 minutes.

Preheat the oven to 180°C fan oven and knead the dough thoroughly once more.

Use the rotary mincer and the desired cookie attachment to make the shortbread cookies, roll them carefully in chopped pumpkin seeds and place them on a baking tray lined with baking paper.

Bake for approx. 12 minutes until the cookies slowly start to brown.