Double pumpkin cookies

Name: double pumpkin cookies
Cook time: 15 min
Total time: 195 min
Yield: 25
Ingredients: 200 ml fresh cream; 200 g dark chocolate; 50 g unsalted butter; 250 g cold butter; 500 g wheat flour; 200 g white caster sugar; 2 egg yolk; 1 tube yellow dye; 1 tube red dye; 2 vanilla bean

Pumpkin cookies with chocolate filling.

Ingredients

Kitchen Stuff

1 saucepan
1 food processor
1 cling film
1 rolling pin
1 baking paper
2 baking tray

Directions

Heat the whipped cream in a saucepan against the boil and turn off the heat.
Break the chocolate into pieces and stir through the hot cream until the chocolate is completely melted.
Cut the butter into cubes and stir together with a pinch of salt through the chocolate mixture. Allow to cool to room temperature.
Cut the cold butter into cubes and mix together with the flour, sugar, egg yolks, yellow and red coloring in the food processor.
Cut open the vanilla pods along the length, scrape out the marrow with the tip of a knife and add. Mix everything into a crumbly dough.
Divide the dough into two balls and wrap in cling film. Let rest for 1 hour in the refrigerator.
Preheat the oven to 175 ° C.
Draw a pumpkin on a piece of parchment paper and cut out. Use that as a template to cut out the cookies.
Sprinkle the worktop and the rolling pin with some flour and roll out both balls of dough into a 4 mm thick cloth.
Use the mold to cut 25 pumpkins from each dough piece. Cut a face out of half of the cookies.
Distribute the pumpkins over 2 baking sheets lined with parchment paper. Put in the oven and bake the cookies in 12-15 minutes until golden brown and done.
Change the baking plates halfway. Allow the cookies to cool in 45 minutes.
Brush the pumpkin cookies without a face with the chocolate filling. Carefully push the pumpkin biscuits with a face on top.