Prep.Time: 20 mins Cook.Time: 10-12 min Difficulty: Easy 32-40 Cookies
Large Mixing Bowl Small Mixing Bowl Wooden Spoon Rolling pin Baking Tray Freeezer Bag
225g/8oz Butter or Spread 375g/13oz Plain Flour 200g/8oz Milk Chocolate 100g/4oz Dark Chocolate 200g/7oz Caster Sugar 200g/7oz Light Brown Sugar
2 eggs 100g/3.5oz Pumpkin Seeds 1 tsp Bicarbonate of Soda 1 tsp Vanilla Essence ½ tsp Salt
Pre-heat the oven to 180°c / 350°f / Gas Mark 4. In the large mixing bowl, cream together the butter, caster sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
In the other bowl, combine the flour, baking soda and salt. Gradually mix the flour mixture into the butter mixture. Break chocolate into small chunks and place in the freezer bag. Bash the freezer bag with the rolling pin until the chocolate is is small pieces.
Mix the chocolate and pumpkin seeds into the cookie mixture. Split the dough into quarters and roll each into long sausage shapes about 7.5cm / 3" in diameter.
Cut the sausage into slices 1cm / ½" thick and place on a baking tray, leaving plenty of space between each cookie. Bake for 10-12 minutes. Repeat until all sausages are cooked or wrap sausages in cling film and regrigerate for later baking. Store cooked cookies in an airtight container.