I’ve had about 1/3 of a jar of pumpkin seed butter in my larder for about two years. It’s like peanut butter only made out of pumpkin seeds, obviously. It’s green. On it’s own, it’s slightly bitter and – as I don’t eat much bread – there’s not much for me to do with it. So, I’ve been casting round for a recipe and have come up with this. I hate to waste food, as you know! You can’t really taste the pumpkinny-ness, they just taste sweet and of vanilla – yum with the 1/2 choc coating.
Pumpkin Seed Butter Cookies Recipe
- 60g butter or benecol Buttery
- 120g sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 150g pumpkin seed butter
- 240g flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 100g milk or dark chocolate
- In a bowl, cream butter and sugar
- Beat in egg and vanilla.
- Blend in pumpkin seed butter.
Add flour, baking soda and salt and mix until well blended. (It’ll look like green breadcrumbs at this stage, rather crumbly)
- Shape cookies by pressing blobs together in your hands, or shape into a log and cut off discs.
- Place on an un-greased baking tray (there’s enough oil in the mix).
- Bake at 160°C for 12-15 minutes or until golden-greeny-brown.
- Remove cookies from oven and allow to cool completely.
- Melt the chocolate. You can do this in your microwave if you’re very careful, just heat in a microwaveable bowl for 30 seconds, remove and stir and then repeat at shorter intervals (15-20 seconds) stirring in-between until completely melted.
- Half-dip the cooled cookies in melted chocolate and leave to set on grease-proof paper in the fridge.