Pumpkin Flowers

For the pumpkin flowers, make the shortcrust pastry as described in the basic recipe. Preheat the oven to 170° C.

Roll out the dough on a work surface sprinkled with flour. Cut out round flower cookies, poke a hole in half of the discs.

Place the cookies on a baking sheet lined with baking paper. Brush the perforated flowers with egg yolk-milk mixture and top with pumpkin seeds. Bake for about 12 minutes.

Use jam to glue one perforated cookie to one unperforated cookie.

Preparation Tip:

A delightful Christmas squash blossom recipe!

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