Pumpkin seed sugarless shortbread ☺

Name: Pumpkin seed sugarless shortbread ☺
Total time: 3000 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 cup White flour; 1/4 tsp Baking powder; 1/2 tsp Baking soda; 1 cup Butter; 5-6 Crushed almonds; 6-8 Pumpkin seeds; 1 cup Coconut powder

AK 👩🏻‍🍳 @Ak_Chef

Karachi, Pakistan

A delicious shortbread cookie with crushed almonds, coconut and pumpkin seed. Dough made in food processor.😉

AK 👩🏻‍🍳 @Ak_Chef

Karachi, Pakistan

A delicious shortbread cookie with crushed almonds, coconut and pumpkin seed. Dough made in food processor.😉

Saved

Ingredients

45-50 mins

6-8 servings

1 cupWhite flour
1/4 tspBaking powder
1/2 tspBaking soda
1 cupButter
5-6Crushed almonds
6-8Pumpkin seeds
1 cupCoconut powder

Saved

Steps

45-50 mins

1

First of all take the food processor and add butter let it mix now baking powder, baking soda, 2 tbsp shredded coconut, 1 tbsp almonds, white flour and mix well until dough is formed and rolls. Turn it off.
2

Now place the dough in a plastic wrap and flatten it out so bubbles are gone. And place it in refrigerator for 10-15 mins.
3

Now preheat the oven on low temperature about 150°c first so that when you put your cookie later it doesnt burn.
4

Take out the dough and knead it into a soft ball and flatten with rolling pin. Use cookie cutter make shapes and garnish with coconut, pumpkin seeds and almonds and place it in the oven.
5

Bake the cookie in oven on 250 temperature. For 10 mins when done let it cool. So cookie is made and cracks when you break it in half. Enjoy.