Pumpkin, Saffron and Rose Hip Cookies
Who wants to count calories at Christmas! Don't worry, the cookies contain no more than absolutely necessary - and are still nice and crispy. Flour type 1050 contains especially many minerals compared to flour type 405.
Try the biscuits with wholemeal flour as well: this gives them a nutty taste and provides a lot of fibre and vital substances. Wheat, spelt or emmer wholemeal flour is a good choice.
(Percentage of daily recommendation)
|Calorie||152 kcal||(7 %)|
|Protein||5 g||(5 %)|
|Fat||8 g||(7 %)|
|Carbohydrates||13 g||(9 %)|
|Sugar added||6 g||(24 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||1.6 mg||(13 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||8 μg||(3 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||1.7 μg||(4 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0.3 mg||(0 %)|
|Potassium||88 mg||(2 %)|
|Calcium||4 mg||(0 %)|
|Magnesium||37 mg||(12 %)|
|Iron||0.8 mg||(5 %)|
|Iodine||1 μg||(1 %)|
|Zinc||1 mg||(13 %)|
|Saturated fatty acids||2.9 g|
|Uric acid||5 mg|
- 7 ounces Pastry flour (type 1050)
- 5 ounces Pastry flour (type 405)
- 1 pinch cream of tartar
- 5 ounces sugar
- 5 ounces Cultured butter
- 1 egg
- 1 heaping tablespoon Pumpkin seed
- 1 Organic orange
- ½ pinch ground Saffron (0.05 grams)
- 1 lemon
- 1 bag Rose hip tea
- 2 ounces powdered sugar
- 1 tablespoon Edible flowers (mixture of whole flowers; eg marigold and cornflower)
For the basic dough, mix both flours, cream of tartar, approximately 1/2 cup of sugar, and 1 pinch of salt in a mixing bowl. Break butter into small pieces and add to the bowl.
Separate the eggs and set whites aside in the refrigerator. Whisk the egg yolks with 6 tablespoons cold water and add to the bowl.
Knead the dough with the dough hook of a hand mixer until smooth. Divide dough into 3 equal portions.
For the pumpkin cookies, toast the pumpkin seeds until golden brown in a skillet. Place on a small plate and let cool.
Add seeds to 1 portion basic dough on the floured work surface and knead with floured hands. Shape the dough into a small square shape 1 1/4 x 1 1/4 x 6 1/2 inches). Wrap in foil and refrigerate for at least 2 hours.
Line a baking sheet with parchment paper. Cut dough into 1/8-inch thick slices and place on the plate.
Bake in preheated oven on the middle rack at 350°F/convection 325°F for about 10 minutes. Remove from oven and cool pumpkin cookies on the parchment paper on a wire rack.
For the saffron cookies, rinse the orange in hot water, wipe dry and finely grate 1/4 cup peel.
Mix orange peel and saffron with 1 portion basic dough and knead on floured surface.
Shape dough into a roll of approximately 6 inches in length, wrap in aluminum foil, and refrigerate for at least 2 hours.
Line a baking sheet with parchment paper. Cut dough roll into approximately 1/8-inch thick slices and place on the sheet. Bake in preheated oven on the middle rack at 350°F/convection 325°F for about 8 minutes. Then transfer cookies with parchment paper to a wire rack to cool slightly.
Meanwhile, whisk together the egg whites, take out half the amount of whites and beat whites in the bowl until stiff with 1 pinch of salt (save remaining egg whites for another use). Add remaining sugar and continue to beat until glossy. Put beaten egg whites in a small freezer bag and cut off 1 corner.
Decorate the saffron cookies with the beaten egg whites in a star or small spot pattern.
Slide back into the oven and bake in the preheated oven on the middle rack at 210°F/convection 175°F) until dry, for about 30 minutes. Let cool and remove to a wire rack.
For the rosehip cookies, rinse the lemon with hot water, wipe dry and finely grate half of the peel. Cut lemon in half and squeeze.
Finely crush the contents of the rose hip tea bag in a mortar.
Add grated lemon rind and 1 teaspoon lemon juice to 1 portion basic dough with the rose hip tea, stir and knead on floured surface.
Shape the dough into a roll of approximately 6 inches in length. Wrap in foil and refrigerate for at least 2 hours. Then cut into approximately 1/8-inch thick slices.
Line a baking sheet with parchment paper, spread dough slices on it and bake in a preheated oven on the middle rack at 350°F/convection 325°F for about 10 minutes. Let cool and remove to a wire rack.
Mix 1 tablespoon lemon juice with powdered sugar, pour into a small freezer bag and cut off 1 corner. Pipe 1 dot of icing in the center of each cookie. Immediately top icing with some edible flowers and press gently. Allow the frosting to dry.