A recipe that is just perfect for keeping kids busy during Halloween! You can make it with several cookie cutters, all shapes are possible so be creative! You can buy a pre-made shortcrust pastry, but it's always better when it's homemade, baker's tip!
PS: Ideally, use one of our dark chocolate spreads, they allow the best holding of the cookies.
• Chocolate-Buckwheat spread (those little grains that crack under your teeth with each bite are priceless!) • 2 cups flour • ½ teaspoon salt • 225 ml soft unsalted butter • 1 cup sugar • 1 egg
• Mix the flour and salt in a bowl • In another bowl, cream, with a wooden spoon, the sugar and soft butter • Add the egg, mix again and incorporate the flour and salt • Between sheets of cooking paper, spread the dough with a rolling pin • Cut the dough with the cookie cutter • Put in the freezer for 10 minutes while you’re preheating the oven at 350F • Put in the oven for 10 minutes, until the pumpkins’ side starts to become golden • Let cool then spread the spread on one side then the other