Ingredients

• Shortcrust
• 225g Butter (Soften)
• 200g Sugar
• 250g Flour
• 100g Ground Almonds
• 6g Salt
• 3g Baking Powder
• 90g Egg Yolk
• 75ml Extra Virgin Olive Oil
• 30g Chop Pumpkin Seeds

Tools

• Titanium Chef Patissier XL
• Chef Size Creaming Beater

Method

1. Cream butter and sugar together using the Paddle attachment, speed 3.
2. Mix the remaining dry ingredients together and then incorporate them into the butter mix.
3. Once incorporated, slowly add the egg yolk to the mix to form a paste.
4. Once paste is formed slowly add the olive oil and continue mixing.
5. Roll dough in cling film, roughly 250g per roll. Place rolled dough in the freezer for 1hr 30mins.
6. Take dough out of the freezer, Place between 2 sheets of parchment paper roll out to roughly 1cm thick.
7. On the last roll add chopped pumpkin seeds and place in the freezer 15mins flat to set.
8. Once hardened, cut with the desired ring and place on a baking tray.
9. Cook at 170°C fan 3 for 7 minutes, then remove from the oven and cut again with the ring.
10. Return back to the oven for another 3 minutes.
11. Let the biscuits cool completely before removing from the tray.

Chef's Notes:

1. Add some chop rosemary for additional flavour profile.