Whole Wheat Coconut and Pumpkin Seed Shortbread
A delightful whole wheat shortbread infused with coconut and studded with crunchy pumpkin seeds.
Story
These whole wheat coconut and pumpkin seed pastries are a perfect example of how wholesome ingredients can come together to create a beautifully crisp and comforting treat. Ideal for an afternoon snack, they bring a lovely nutty crunch and a hint of tropical sweetness to every bite.
Ingredients
Whole wheat flour
120g
Egg
1 piece
Pumpkin seed kernels
30g
Dried cranberries
10g
Desiccated coconut
30g
Butter
90g
White sugar
30g
Brown sugar
20g
baking soda
1g
lemon juice
5g
salt
1g
Instructions
1
Step 1
Weigh and prepare the required ingredients; soften the butter at room temperature. Evenly mix the whole wheat flour, desiccated coconut, baking soda, and salt. Beat the eggs and set aside.
2
Step 2
Add white sugar and brown sugar to the softened butter, and beat evenly with an electric whisk until the volume expands. Add the beaten egg in two portions, then add the lemon juice, mixing until the eggs and butter are completely and evenly combined.
3
Step 3
Add the powdered ingredients into the beaten butter and fold evenly using a spatula.
4
Step 4
Add pumpkin seeds and dried cranberries (used for color, can be omitted), and mix briefly until just combined.
5
Step 5
Line a baking tray with tin foil. Scoop a spoonful of the mixture onto the tin foil and shape slightly. You can use the side of the spoon to gently press the cookies to create a striped pattern.
6
Step 6
Preheat the oven to 180 degrees Celsius, bake for 7-8 minutes, then use the residual heat to bake for another 5 minutes before taking them out to cool. Adjust the time according to your own oven; try to increase the time gradually. You can check the baking progress halfway through, otherwise baking for too long at once can easily burn them. If you prefer them crispy, you can bake for a few more minutes.
