Pumpkin Seed Rings

For the pumpkin seed rings make the shortcrust pastry as described in the basic recipe.

Preheat the oven to 170 ° C hot air. Prepare the pumpkin seed mixture.

Roll out the dough on a floured work surface. Cut out round cookies, poke a hole in half of the slices. Place the cookie slices on a baking sheet lined with parchment paper.

Fill the pumpkin seed filling into a piping bag and pipe it in a ring shape onto the cookies with the hole. Bake for approx. 15 minutes.

After cooling, glue one perforated and one unperforated cookie together with strawberry jam.

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