As the season of autumn draws in dark, cold days and the chills of Halloween and bonfire night get a bit too overwhelming, this recipe is the perfect remedy with a warm cup of hot cocoa. Fine chocolate, roasted seeds and nuts make the most crunchiest yet soft cookies that will make your mouth water for Halloween.

Using Azada’s Pumpkin Seed Oil keep the cookies soft within. The secret is not to over bake them and what makes them so appetizing and yummy is that each cookie is full of character, texture and fragrance.

These sumptuous cookies can be shared with as many friends, family, hobgoblins and vampires as can fit round the table.

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Makes 12-15 cookies
Ingredients:

2 tablespoons Azada Pumpkin Seed Oil
70 grams unsalted butter, softened
100 grams sugar
70 grams muscovado sugar
100 grams pumpkin seeds
50 grams, flaked almonds
50 grams ground almonds
125 grams dark chocolate
10 green cardamom pods
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
175 grams plain flour (gluten free Mix Pâtisserie – Mix C flour or gluten free plain flour)

Method:

Preheat the oven to 180°C/ 356°F/ Gas mark 4.

In a large bowl beat together Azada’s Pumpkin Seed Oil, the butter and sugars till light and fluffy.

Line a baking tray with 2 sheets of greaseproof paper.

Toast the flaked almonds in a dry, frying pan till golden, tossing them regularly to brown evenly.

Break the chocolate into small pieces. Open the cardamom pods and grind the seeds inside to a coarse powder using a pestle and mortar.

In another separate bowl, break the egg into the bowl and whisk lightly. Add the butter and sugar mixture to the bowl, mix in the vanilla extract and salt. Fold in the flour and baking powder using a wooden spoon. Once combined add the broken chocolate, ground cardamom, ground almonds, pumpkin seeds and half of the flaked almonds.

Place heaped tablespoons of the mixture on the lined baking tray, allowing room to spread.

Gently press the reserved flaked almonds into the surface.

Bake the cookies for about 15 minutes removing them when soft and pale golden.

Allow to cool and settle for about 2-3 minutes then transfer onto a cooling rack.

Enjoy with a cup of tea, coffee or a hot chocolate. The cookies will keep for up to a week in a biscuit tin.

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