Recipe information
Ingredients for - Pumpkin seed cookies
1. 120g butter , softened -
2. 75g light brown sugar -
6. 130g plain flour -
7. 3 tbsp cocoa powder -
9. 50g toasted pumpkin seeds -
10. 150g dark chocolate , cut into chunks -
11. pinch of flaky sea salt -
How to cook deliciously - Pumpkin seed cookies
1. Stage
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.
2. Stage
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
