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Indulge in the Rich Flavor of Cranberry Chocolate Cookies


Ingredients

10-12 cookies (depends on how big you want them)

  • 200 g soft butter

  • 200 g of caster sugar

  • pinch of salt

  • 165 g of wheat flour

  • 165 g of whole wheat flour

  • 160 g mix of chopped pumpkins seeds, walnuts, hazelnuts, gojis and chocolate chunks

  • some extra pumpkin seeds

Preparation

Mix the butter, caster sugar and the salt in the bowl of the food processor.

Add the flour, whole meal flour and the mix of chopped pumpkins seeds, walnuts, hazelnuts, gojis and chocolate chunks in the bowl and knead well into a cohesive 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.


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