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🍰 Pumpkin, Saffron and Rosehip Cookies

152 kcal · 30 min · 4 servings

Ingredients

• 200 g wheat flour (Type 1050)
• 150 g wheat flour (Type 405)
• 1 tsp. cream of tartar baking powder
• 140 g sugar
• salt
• 150 g yogurt butter
• 1 egg
• 20 g pumpkin seeds (1 heaped tbsp)
• 1 organic orange
• 0.05 g ground saffron (0.5 sachet)
• 1 organic lemon
• 1 bag rosehip tea
• 60 g powdered sugar
• 1 tbsp floral tea (mixture of whole flowers; e.g. calendula and cornflower)

Instructions

1. 1. Mix both types of flour, baking powder, 120 grams of sugar, and a pinch of salt in a large mixing bowl.
2. 2. Add the yogurt butter in small pieces to the flour mixture.
3. 3. Separate the egg and keep the egg white cool.
4. 4. Whisk the egg yolk with 6 tablespoons of cold water.
5. 5. Add the egg yolk and water mixture to the mixing bowl.
6. 6. Knead the ingredients into a smooth dough using the dough hooks of a hand mixer.
7. 7. Divide the dough into 3 equal portions.
8. 8. Roast the pumpkin seeds in a pan without fat until golden brown.
9. 9. Place the roasted seeds on a small plate and let them cool.
10. 10. Take one portion of the base dough and place it on a lightly floured work surface.
11. 11. Knead the roasted pumpkin seeds into the dough with lightly floured hands.
12. 12. Shape the dough into a small rectangular block: 3 cm high, 3 cm wide, and 17 cm long.
13. 13. Wrap the dough log in aluminum foil.
14. 14. Chill the dough log in the refrigerator for at least 2 hours.
15. 15. Line a baking tray with baking paper.
16. 16. Slice the chilled dough log into 3 to 4 millimeter thick slices.
17. 17. Arrange the dough slices on the baking tray.
18. 18. Preheat the oven to 180 degrees Celsius conventional heat (fan: 160 degrees, gas: level 2–3).
19. 19. Bake the cookies on the middle rack for about 10 minutes.
20. 20. Remove the cookies from the oven.
21. 21. Let the pumpkin cookies cool on a wire rack with the baking paper.
22. 22. Rinse the orange under hot water and dry it thoroughly.
23. 23. Finely grate 1/4 of the orange peel.
24. 24. Mix the orange peel with saffron.
25. 25. Take another portion of the base dough and place it on a lightly floured work surface.
26. 26. Knead the saffron and orange mixture into the dough.
27. 27. Shape the dough into a roll 15 cm long.
28. 28. Wrap the dough roll in aluminum foil.
29. 29. Chill the dough roll in the refrigerator for at least 2 hours.
30. 30. Line a new baking tray with baking paper.
31. 31. Slice the chilled saffron dough roll into 3 to 4 millimeter thick slices.
32. 32. Arrange the dough slices on the baking tray.
33. 33. Bake the cookies in the preheated oven (180 degrees Celsius conventional heat) on the middle rack for about 8 minutes.
34. 34. Remove the cookies from the oven.
35. 35. Let the saffron cookies cool slightly on a wire rack with the baking paper.
36. 36. Whip the chilled egg white stiff with a pinch of salt.
37. 37. Add the remaining sugar and continue whipping until the egg white is glossy.
38. 38. Fill the egg white into a small piping bag.
39. 39. Cut off one corner of the piping bag.
40. 40. Pipe stars or small dots of egg white onto the saffron cookies.
41. 41. Put the cookies back into the oven.
42. 42. Dry the cookies in the preheated oven at 100 degrees (fan: 80 degrees, gas: level 1) for about 30 minutes.
43. 43. Remove the cookies from the oven.
44. 44. Let the cookies cool completely on a wire rack.
45. 45. Rinse the lemon under hot water and dry it thoroughly.
46. 46. Finely grate half of the lemon peel.
47. 47. Halve the lemon and squeeze out the juice.
48. 48. Crush the contents of the tea bag finely in a mortar.
49. 49. Take the last portion of the base dough and place it on a lightly floured work surface.
50. 50. Stir in the grated lemon peel and 1 teaspoon of lemon juice.
51. 51. Knead the crushed tea bag contents into the dough.
52. 52. Shape the dough into a roll 15 cm long.
53. 53. Wrap the dough roll in aluminum foil.
54. 54. Chill the dough roll in the refrigerator for at least 2 hours.
55. 55. Slice the chilled rosehip dough roll into 3 to 4 millimeter thick slices.
56. 56. Line a baking tray with baking paper.
57. 57. Arrange the dough slices on the baking tray.
58. 58. Bake the cookies in the preheated oven (180 degrees Celsius conventional heat) on the middle rack for about 10 minutes.
59. 59. Remove the cookies from the oven.
60. 60. Let the cookies cool on a wire rack.
61. 61. Mix 1 tablespoon of lemon juice with powdered sugar.
62. 62. Fill the icing mixture into a small piping bag.
63. 63. Cut off one corner of the piping bag.
64. 64. Pipe a dot of icing into the center of each cookie.
65. 65. Immediately sprinkle some petals on top and press them down lightly.
66. 66. Let the icing dry.

Nutrition per serving

• kcal: 152
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 13 g