Pumpkin and Vanilla Shortbreads Filled with Chocolate and Espresso Curd

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Pumpkin and Vanilla Shortbreads Filled with Chocolate and Espresso Curd

Makes 12 

Ingredients

125g Salted butter (softened)

80g Icing sugar

1 Free range egg

1 tsp Vanilla extract

170g Plain flour

76g pumpkin seeds

50g Granulated white sugar

Here’s how

Place the butter and icing sugar into a mixing bowl and beat together.

Stir in the egg yolk (keep the white) and vanilla until it loosens the mixture and it becomes light and fluffy.

Finally, stir in the flour and pistachio nuts to form a dough.

Transfer the shortbread to a lightly floured work surface and roll into a sausage shape.

Brush the outside of the shortbread with the remaining egg white and sprinkle over the white sugar to create a sweet and crunchy crust around the biscuit.

Preheat the oven to 180C/160C Fan/Gas 4

Place the shortbread into the fridge for 20 minutes to firm up, then cut into 1cm slices and place on a non-stick baking tray.

Bake for 12-14 minutes.