I created this little cookie for Halloween. I originally wanted it to be more red, but I’m afraid that couldn’t happen without food colouring, but I don’t agree with adding those artificial things. So it just stayed brown.
- 100 g white spelt flour
- 150 g semolina flour
- 40 g sunflower seeds
- 120 g margarine
- 15 g baking powder
- 16 g vanilla sugar
- 120 g + 30 g unrefined cane sugar
- 1 egg
- ½ dl cherry liqueur
- ½ tsp cinnamon
- 250 g sour cherry
- 25 g big grain pumpkin seeds
First you have to prepare the cherries. You can use frozen or fresh. Take out a small pot, and put the cherries in it, even if frozen. Add a little water under it. When the water is boiling, add 30 g cane sugar, the vanilla sugar, the cinnamon and half of the cherry liqueur. Cook until soft. When it’s ready, take out of the pot so that it will cool down faster.
Meanwhile, in case your seeds aren’t roasted, take out a pan and two plates. Roast the sunflower seeds first, then the pumpkin seeds. Stir lightly to roast on all sides. Then put them on the plates to cool.
While these are cooling, prepare the rest of the pastry. First add to a big bowl the dry ingredients, then the rest. When the cherries and the sunflower seeds are cool, put them into a chopper with the liquid under it, and make a paste. Knead the pastry together, and put in the fridge for half an hour. During that time take out a baking tray, and put on a double layer of baking sheet. Once you take it out and still find it too soft, add more spelt flour. Pinch off a bit from the pastry, form a small roll, and put it on the tray. Add a pumpkin seed as the nail, and make indents to form a finger. The softer it is, the less the details will remain after baking.
Bake in the oven at 428 F (2200C) for 14 minutes.
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