Ingredients
Preparation
- Cut 100 g of butter into flakes and knead into the flour, 100 g sugar, egg, rum, cocoa and salt until you have a shortcrust pastry.
- Leave to cool in the fridge for half an hour. Coarsely chop the pumpkin seeds.
- Melt the remaining butter and add the rest of the sugar as well as the pumpkin seeds.
- Pour in the cream and cook for two minutes before removing it from the flame.
- Line the baking tray with baking paper.
- Roll out the pastry and place on the tray before spreading the pumpkin seed mass onto it.
- Bake in the preheated oven for approximately 15 minutes at 200 °C. Leave to cool. Cut into diamond shapes.
- Melt the chocolate, leave to cool and melt again.
- Use greaseproof paper to make a cone shaped paper bag and cut off the end.
- Transfer the liquid chocolate to the bag and squirt thin chocolate lines onto your biscuits.
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