Summary

Ingredients

• 200 g flour (also very ood with wholemeal flour)
• 200 g butter, room temperature
• 200 g pumpkin seeds, round
• 200 g cane suar
• 1 egg (s)
• 2 chilli pepper (s) (Habaneros), fresh, alternatively Thai chilli
• 150 g chocolate, white
• 35 g cocoa powder
• 1 teaspoon vanilla sugar
• 0.5 teaspoon ½ baking soda
• 1 pinch (s) salt

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Line a baking sheet with parchment paper.
2. Cut the habaneros and seeds into pieces (rubber gloves) and puree with the sugar in the moulinette to a fine paste.
3. Mix the butter with the mixer until foamy, add the chilli sugar paste and stir well. Add egg, salt and vanilla sugar and continue to beat until frothy. Add the ground pumpkin seeds and cocoa powder and stir in well. Mix the flour with baking soda and stir well into the dough. Finally, mix in the white chocolate, chopped into pieces.
4. Place small piles of dough on the baking sheet with 2 teaspoons and flatten them a little. Leave enough space as the cookies spread a little while baking. Push the tray into the oven and bake the cookies for about 12 minutes until they start to brown on the underside. Let cool on the baking sheet for 2 minutes and then let cool down completely on a wire rack. Bake the rest of the dough in the same way.
5. If habaneros are not available, Thai chilies can also be used. However, these do not have the typical fine aroma of habaneros.
6. Since the cookies get really hot with 2 Habaneros, the amount of chilli can of course be reduced. Removing the kernels from the pods also makes the cookies less spicy.
7. Instead of pumpkin seeds, almonds or walnuts can also be used. The white chocolate can also be replaced with dark chocolate. The cookies also work very well with wholemeal flour.