Pumpkin, Saffron and Rosehip Cookies

Ingredients

• 200 g wheat flour (Type 1050)
• 150 g wheat flour (Type 405)
• 1 tsp Baking powder
• 140 g sugar
• Pinch Salt
• 150 g yogurt butter
• 1 egg
• 20 g pumpkin seeds (1 heaping tbsp)
• 1 Organic Orange
• 0.05 g ground saffron (0.5 sachet)
• 1 Organic lemon
• 1 packet rosehip tea
• 60 g powdered sugar
• 1 tbsp flower tea (mix of whole blossoms, e.g., marigold and cornflower)

Instructions

1. 1.

   Mix both flours, baking powder, 120 g sugar and a pinch of salt in a bowl. Add the yogurt butter in small pieces.

2. 2.

   Separate the egg; keep the whites chilled. Beat the yolk with 6 tbsp cold water and add to the bowl.

3. 3.

   Knead the dough with hand‑mixing attachments until smooth. Divide into three equal portions.

4. 4.

   Roast the pumpkin seeds in a dry pan until golden brown, place on a small plate and let cool.

5. 5.

   Take one portion of dough, knead it on a lightly floured surface, shape like a small loaf: 3 cm high, 3 cm wide, 17 cm long. Wrap in foil and refrigerate for at least two hours.

6. 6.

   Line a baking sheet with parchment paper. Cut the dough into 3–4 mm thick slices and arrange on the sheet.

7. 7.

   Bake in a preheated oven on the middle rack at 180 °C (convection: 160 °C, gas: level 2‑3) for about ten minutes. Remove and cool the pumpkin cookies on a wire rack with parchment paper.

8. 8.

   Wash the orange hot, dry it, grate ¼ of its zest finely.

9. 9.

   Mix orange zest and saffron, knead into one portion of dough on a floured surface.

10. 10.

    Shape the dough into a 15 cm long roll, wrap in foil and refrigerate for at least two hours.

11. 11.

    Line a baking sheet with parchment paper. Slice the roll into 3–4 mm thick pieces and arrange on the sheet. Bake as before for about eight minutes, then cool slightly on a wire rack.

12. 12.

    Whisk the egg whites, reduce the amount by half, add a pinch of salt and beat until stiff peaks form. (Use remaining whites elsewhere.) Add the rest of the sugar and continue beating until glossy. Transfer the meringue to a small freezer bag, cut off one corner.

13. 13.

    Spritely apply star or dot shapes of meringue onto the saffron cookies.

14. 14.

    Return to the oven on the middle rack at 100 °C (convection: 80 °C, gas: level 1) and bake for about thirty minutes until dry. Remove and cool on a wire rack.

15. 15.

    Wash the lemon hot, dry it, grate half of its zest finely. Cut the lemon in half and squeeze out the juice.

16. 16.

    Crush the tea bag contents finely in a mortar.

17. 17.

    Stir grated lemon zest and 1 tsp lemon juice into one portion of dough on a floured surface.

18. 18.

    Shape the dough into a 15 cm long roll, wrap in foil and refrigerate for at least two hours. Slice into 3–4 mm thick pieces.

19. 19.

    Line a baking sheet with parchment paper. Arrange the slices and bake as before for about ten minutes. Remove and cool on a wire rack.

20. 20.

    Whisk 1 tbsp lemon juice with powdered sugar, transfer to a freezer bag, cut off one corner. Spray one drop of glaze onto the center of each cookie. Immediately sprinkle some flowers over it and press lightly. Let the glaze dry.