Pumpkin Seed Biscuits

biscuits with pumpkin seeds montaje




  • 500g strong wholemeal flour
  • 125g organic sugar
  • 125g butter (room temperature)
  • 1 tbsp almond oil
  • 1 egg
  • 2 egg yolks
  • 15g dried orange peel or orange zest (1 orange)
  • 1 carrot (grated)
  • 3 tbsp cold water


  • 20g raisins
  • 20g almonds
  • 20g hazelnuts
  • 10g coconut flakes
  • 10g dry berries
  • 30g caramelized pumpkin seeds or normal pumpkin seeds


  1. Either in a large mixing bowl or with a food processor combine the following ingredients together – flour, sugar, butter, almond oil, whole egg and egg yolks, orange zest, grated carrots and water. Work them together until you have a thick dough.
  2. Turn the dough onto your work surface and keep working it for about 5 minutes until it becomes less sticky and is shiny and smooth with an elastic feel. Shape it into a ball and then wrap it in clim film and put it in the refrigerator for two hours. Chilling will firm up the dough for rolling and cutting, and help it to hold its shape and not spread when put in the oven.
  3. After the two hours, remove it from the refrigerator and split your dough into six smaller pieces. This will make it easier to work with.
  4. Now make small balls and press them into little cookies, don’t worry to much about the shape, they are handmade after all! With this amount of ingredients you should be able to make about 20 to 30 biscuits. Assemble these on a baking tray covered in some baking paper.
  5. When you’ve finished making all your biscuits, you can add your toppings. Add the raisins, berries, coconut flakes and nuts to the top of each biscuit, pressing them in a bit as you do. Then add pumpkin seeds to every spare bit of biscuit surface space you have.
  6. Now, to finish off. Put your biscuits in a preheated oven at 180C for 15 to 20 minutes.
  7. Remove from the oven and leave them to cool on a wire rack for at least 20 minutes.
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