Pumpkin-sesame crackers
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 20 cookies
Complexity: easily
Quantity: 20 cookies
These small cookies are like brooches, with sesame and pumpkin seeds for a pleasant crunch. They make a great snack, are easy to take on the go, and don't stick to your fingers thanks to the addition of maple syrup (which often happens when honey is added). However, keep in mind the high calorie content, so it's best to limit yourself to a couple a day and enjoy the flavor between meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups sugar
- 1 cup unsalted pumpkin seeds
- 3/4 cup sesame seeds, lightly toasted
- 3/4 cup premium flour
- 1/4 tbsp. maple syrup
- 1 tbsp orange zest, finely grated
- 1.5 tbsp orange juice
- 1.5 tbsp lemon juice
- 1/3 cup vegetable oil
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Recipes with similar ingredients: premium flour, Orange juice, lemon juice, maple syrup, pumpkin seed, sesame
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a silicone muffin tin with butter and place it on a metal baking sheet.
- In a separate bowl, whisk together maple syrup, orange juice and zest, lemon juice and vegetable oil.
- Mix the sugar with the pumpkin seeds, sesame seeds, and flour. Then add the flavored vegetable oil to the flour mixture and mix evenly.
- Place about 1 teaspoon of batter into each well of the prepared pan and smooth it out (wet your fingers with water and press the batter into the bottom of the pan). Bake for 15-17 minutes, until golden brown and bubbly around the edges. Let cool completely and remove from the pan.
Author of the recipe - Anna Olson is a pastry chef and television host.
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