Shortbread cookies with pumpkin seeds.
Today I thought about breakfast, what’s better than starting the day with healthy food.
These little cookies are ideal for both adults and children, easy and quick to make, and very tasty.
Enriched by the aroma of lemon zest and small gems of pumpkin seeds.
These seeds are very nutritious and are heart allies for their high magnesium content; moreover, they are powerful antistress agents, ideal for fighting cholesterol.
I will show you how to make shortcrust pastry traditionally and, subsequently with the Bimby.
Also in a sugar-free version.

thought for you;

Cost: Very affordable
Rest time: 1 Hour
Preparation time: 50 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

338.57 Kcal

calories per serving

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Energy 338.57 (Kcal)
Carbohydrates 35.06 (g) of which sugars 12.64 (g)
Proteins 8.21 (g)
Fat 19.64 (g) of which saturated 9.94 (g)of which unsaturated 9.03 (g)
Fibers 1.37 (g)
Sodium 54.21 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s do the shopping

1 lemon (grated zest)
2/3 cup sugar (Or 5 tsp of stevia or 2/3 cup erythritol)
5.3 oz butter (Or coconut butter, soft and in pieces)
1 pinch salt
1 egg
1 egg yolk
2 1/2 cups all-purpose flour (or low glycemic index)
3/4 cup pumpkin seeds
as needed powdered sugar (Optional)
3.4 oz milk
Half packet baking powder

Shortbread Cookies with Pumpkin Seeds

Tools

what we need to make

Plastic wrap
3 Baking trays (large rectangular)
Rolling pin
Knife
Sieve
Bowl
Brush
Parchment paper

Preparation of Shortbread Cookies with Pumpkin Seeds

Traditional method for shortcrust pastry.

Grate the zest of a lemon and set it aside.
Then on a board, make a well with the flour and baking powder, and make a hole in the middle.
Add the zest, with, the butter, salt, egg, and yolk, mix quickly.
Compact it with your hands and wrap it in plastic wrap, flattening it slightly.
Let it rest in the refrigerator for about 1 hour.
It is important not to overwork the shortcrust pastry to avoid it getting too warm.
Therefore, it is recommended to work the dough on a cold surface (preferably marble) and with hands that are not too warm.
If the dough warms up and becomes difficult to work with, reform a ball, wrap it in plastic wrap, and return it to the refrigerator until it firms up.
At this point, for your convenience, divide the dough into several pieces, and roll each one out with a rolling pin to a thickness of 1/16 inch.
With a knife, cut strips 1/2 inch wide and 4 inches long. Then brush each cookie with water or milk.
Place parchment paper on each tray, and line up the cookies.
Then sprinkle them with pumpkin seeds
Bake in a static oven at 356°F for 10 minutes.
Once they have cooled, sprinkle with powdered sugar or powdered erythritol and serve.
Here are the ready Shortbread Cookies with Pumpkin Seeds.
Place the lemon zest and sugar in the bowl, pulverize: 10 sec./speed 10. Gather at the bottom with the spatula.
Add all-purpose flour, butter, baking powder, salt, egg, and yolk, knead: 40 sec./speed 5.
Transfer the dough onto the work surface, compact it with your hands, and wrap it in plastic wrap, flattening it slightly. Let it rest in the refrigerator for about 1 hour.
It is important not to overwork the shortcrust pastry to avoid it getting too warm.
Therefore, it is recommended to work the dough on a cold surface (preferably marble) and with hands that are not too warm
If the dough warms up and becomes difficult to work with, reform a ball, wrap it in plastic wrap, and return it to the refrigerator until it firms up.
At this point, for your convenience, divide the dough into several pieces, and roll each one out with a rolling pin to a thickness of 1/16 inch.
With a knife, cut strips 1/2 inch wide and 4 inches long.
Brush them with milk then sprinkle them with sunflower seeds.
Place parchment paper on each tray, and line up the cookies.
Bake in a static oven at 356°F for 10 minutes.
Once they have cooled, sprinkle with powdered sugar and serve.
How delicious these Shortbread Cookies with Sunflower Seeds made with our Bimby.