EatSmarter exclusive recipe

Pumpkin, Saffron and Rose Hip Cookies

from a Basic Dough
4.666665
Average: 4.7 (3 votes)
(3 votes)
Pumpkin, Saffron and Rose Hip Cookies

Pumpkin, Saffron and Rose Hip Cookies - Fruity and spicy diversity for multi-colored plates

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Health Score:
Health Score
4,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
152
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 piece contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates13 g(9 %)
Sugar added6 g(24 %)
Roughage1.5 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1.6 mg(13 %)
Vitamin B₆0 mg(0 %)
Folate8 μg(3 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.3 mg(0 %)
Potassium88 mg(2 %)
Calcium4 mg(0 %)
Magnesium37 mg(12 %)
Iron0.8 mg(5 %)
Iodine1 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids2.9 g
Uric acid5 mg
Cholesterol14 mg
Development of this recipe:

Ingredients

for
105
Ingredients
7 ounces
Pastry flour (type 1050)
5 ounces
Pastry flour (type 405)
1 pinch
5 ounces
5 ounces
1
1 heaping tablespoon
Pumpkin seeds (20 grams)
1
½ pinch
ground Saffron (0.05 grams)
1
1 bag
2 ounces
1 tablespoon
Blossom tee (mixture of whole flowers; eg marigold and cornflower)
Preparation

Kitchen utensils

1 Cutting board, 1 Kitchen scale, 1 Mixing bowl, 1 Wooden spoon, 1 Small knife, 1 Tablespoon, 2 Small bowls, 1 Fork, 1 Hand mixer (with dough hook and mixing paddles), 1 Skillet, 1 Small plate, 1 Aluminum foil, 1 Baking sheet, 1 Parchment paper, 1 Wire rack, 1 Large knife, 2 small Freezer bags, 1 Kitchen shears, 1 Mixing bowl, 1 Fine grater, 1 Citrus juicer, 1 Teaspoon, 1 Mortar

Preparation steps

1.
Pumpkin, Saffron and Rose Hip Cookies preparation step 1

For the basic dough, mix both flours, cream of tartar, 120 grams (approximately 1/2 cup) of sugar and 1 pinch of salt in a mixing bowl. Break butter into small pieces and add to bowl.

2.
Pumpkin, Saffron and Rose Hip Cookies preparation step 2

Separate the eggs and set whites aside in the refrigerator. Whisk the egg yolks with 6 tablespoons cold water and add to the bowl.

3.
Pumpkin, Saffron and Rose Hip Cookies preparation step 3

Knead the dough with the dough hook of a hand mixer until smooth. Divide dough into 3 equal portions.

4.
Pumpkin, Saffron and Rose Hip Cookies preparation step 4

For the pumpkin cookies, toast the pumpkin seeds until golden brown in a skillet. Place on a small plate and let cool.

5.
Pumpkin, Saffron and Rose Hip Cookies preparation step 5

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 3 cm high, 3 cm wide and 17 cm long (approximately 1 1/4 x 1 1/4 x 6 1/2 inches). Wrap in foil and refrigerate for at least 2 hours.

6.
Pumpkin, Saffron and Rose Hip Cookies preparation step 6

Line a baking sheet with parchment paper. Cut dough into 3-4 mm (approximately 1/8-inch) thick slices and place on the plate.

7.
Pumpkin, Saffron and Rose Hip Cookies preparation step 7

Bake in preheated oven on the middle rack at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 10 minutes. Remove from oven and cool pumpkin cookies on the parchment paper on a wire rack.

8.
Pumpkin, Saffron and Rose Hip Cookies preparation step 8

For the saffron cookies, rinse the orange in hot water, wipe dry and finely grate 1/4 cup peel.

9.
Pumpkin, Saffron and Rose Hip Cookies preparation step 9

Mix orange peel and saffron with 1 portion basic dough and knead on floured surface.

10.
Pumpkin, Saffron and Rose Hip Cookies preparation step 10

Shape dough into a roll of 15 cm (approximately 6 inch) in length, wrap in aluminum foil and refrigerate for at least 2 hours.

11.
Pumpkin, Saffron and Rose Hip Cookies preparation step 11

Line a baking sheet with parchment paper. Cut dough roll into 3-4 mm (approximately 1/8-inch) thick slices and place on the sheet. Bake in preheated oven on the middle rack at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 8 minutes. Then transfer cookies with parchment paper to a wire rack to cool slightly.

12.
Pumpkin, Saffron and Rose Hip Cookies preparation step 12

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.

13.
Pumpkin, Saffron and Rose Hip Cookies preparation step 13

Decorate the saffron cookies with the beaten egg whites in a star or small spot pattern.

14.
Pumpkin, Saffron and Rose Hip Cookies preparation step 14

Slide back into the oven and bake in the preheated oven on the middle rack at 100°C (fan: 80°C, gas mark 1) (approximately 212°F/convection 175°F) until dry, for about 30 minutes. Let cool and remove to a wire rack.

15.
Pumpkin, Saffron and Rose Hip Cookies preparation step 15

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.

16.
Pumpkin, Saffron and Rose Hip Cookies preparation step 16

Finely crush the contents of the rose hip tea bag in a mortar.

17.
Pumpkin, Saffron and Rose Hip Cookies preparation step 17

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.

18.
Pumpkin, Saffron and Rose Hip Cookies preparation step 18

Shape the dough into a roll of 15 cm (approximately 6 inch) in length. Wrap in foil and refrigerate for at least 2 hours. Then cut into 3-4 mm (approximately 1/8-inch) thick slices.

19.
Pumpkin, Saffron and Rose Hip Cookies preparation step 19

Line a baking sheet with parchment paper, spread dough slices on it and bake in a preheated oven on the middle rack at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 10 minutes. Let cool and remove to a wire rack.

20.
Pumpkin, Saffron and Rose Hip Cookies preparation step 20

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 blossom tea flowers and press gently. Allow the frosting to dry.