The Sunflower and pumpkin seed Knusperchen Recipe The crunch and crack Preparation time: 20 minutes * without cooling time Cooking time: about 12 minutes Keeps for about 2 weeks in tightly sealed cans
Approximately 48 pieces
For the masses of granules:
40 g butter
* 1 organic lemon (untreated, unwaxed)
* 170 g * 100 g sunflower seeds pumpkin seeds
* 120g sugar
* 20 g wheat flour
* 1 egg yolk (size M)
Method:
melt to cool the grain mass for the butter and let cool. Wash lemon hot, dry and finely grate the peel. Cut the lemon in half and squeeze out the juice.
Preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.
with pumpkin seeds sunflower seeds, lemon zest, sugar and flour. Stir in the melted butter, 2-3 tablespoons lemon juice and egg yolks.
the grain mass on a baking sheet (30 x 40 cm, greased, lined with baking paper) and spread evenly to give with a spoon.
the baking tray in the preheated oven slide. The grain board about 12 minutes.
place the baking sheet to a wire rack. The grains plate to cool slightly, then while still warm cut into squares with a serrated knife (about 5 x 5 cm). The sunflower and pumpkin seed-Knusperchen to cool.
Tip: The cake with grated chocolate or chopped lukewarm white chocolate (photo) Sprinkle.
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| Sunflower and pumpkin seed Knusperchen |
