Pumpkin Shortbread

Ingredients

• 150 g pumpkin seeds
• 0.5 Vanilla pod
• 200 g spelt flour type 630
• 100 g raw cane sugar powder
• 1 pinch salt
• 1 tbsp pumpkin seed oil
• 175 g vegan margarine

Instructions

1. 1.

   Grind the pumpkin seeds finely in a food processor. Split the vanilla pod lengthwise and scrape out the seeds with a knife.

2. 2.

   Combine both with the flour, powdered sugar, pinch of salt, pumpkin seed oil, and margarine into a smooth dough; add a little cold water if needed. Shape into two rolls and chill for about 30 minutes.

3. 3.

   Cut each roll into 25 slices and shape them into small crescents. Place the pumpkin shortbread on two baking trays lined with parchment paper and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 10 minutes until lightly golden.