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.

Ingredients

• 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

Steps

• 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

Products we use in this recipe