Ingredients
10-12 cookies
200 g soft butter
200 g of caster sugar
pinch of salt
165 g of wheat flour
165 g of whole wheat flour
80 g of cranberries, chopped
80 g of small chocolate chunks
pumpkins seads
Preparation
Mix the butter, caster sugar, the egg and the salt in the bowl of the food processor.
Add the flour, whole meal flour to the ingredients in the bowl and knead well into a cohesive dough.
Add the small pieces of cranberries and chocolate and distribute evenly throughout the dough.
Is the dough too crumbly? Then knead well with your hands first; the warmth of your hands makes the butter even softer so that the ingredients adhere well.
Form a pill of the dough and sprinkle the pumpkin seeds over the workbench. Roll the dough pill through them; make sure the seeds are evenly distributed over the dough. Wrap the dough in plastic foil and let it rest in the fridge for about 30 minutes.
Preheat the oven to 170°C .
Cut the dough pill into equal 2 cm thick cookies and place them on the baking tray.
Bake them in the middle of the oven for about 20 minutes.