Ingredienst for 1 Portions
200 g Flour (whole wheat flour with very good)
200 g Butter, room warm
200 g Pumpkin seeds, ground
200 g Cane sugar
1 Egg (s)
2 Chili pepper (s) (habaneros), fresh, substitute Thai Chili
150 g Chocolate, white
35 g Cocoa powder
1 tsp Vanilla sugar
½ tsp Bicarbonate of soda
1 pinch Salt
Preparation
Preheat the oven to 180 ° C top and bottom heat. Line a baking sheet with parchment paper.
The Habaneros including cores cut into pieces (rubber gloves) and puree with the sugar in the Moulinette to a fine paste.
The butter with an electric mixer until fluffy, add the chili paste, sugar and mix well. Add the egg, salt and vanilla and continue beating until fluffy. Add the ground pumpkin seeds and cocoa powder and mix well. Mix the flour with soda and stir into the batter. Finally, the white chocolate chopped into pieces, mix.
Relying on the baking sheet with 2 teaspoons small Teighäufchen and press this little flat. While leaving enough distance, as the cookies during baking to run slightly wide. The push into the tube sheet and bake the cookies about 12 minutes until they begin to brown on the bottom. let cool on the sheet 2 minutes, then cool on a wire rack completely leave. The rest of the dough to bake the same way.
If none are available Habaneros, Thai chilies can also be used. However, these are not the typical delicate flavor of habaneros.
Since the cookies are really sharp with 2 habaneros, the amount of chilli can naturally be reduced. Even removing the seeds from the pods makes the cookies are less sharp.
Instead of pumpkin seeds and almonds or walnuts can be used. The white chocolate can be replaced by dark chocolate. The cookies with whole grain flour succeed very well.
Preparation time: 30 min
