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Green Biscuits with Pumpkin Seed Flour


  • 500 g wheat flour
  • 100 g pumpkin seed flour
  • 250 ml curd (or yogurt)
  • 30 g yeast
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 110 g butter
  • 1 egg (+1 yolk for brushing)
  • 75 g blue mold-ripened soft cheese
  • 2 tablespoon hot water

Take the butter out of the fridge a few hours earlier to soften. If you missed this step, try heating up the butter a bit in the microwave, but make sure it doesn’t melt.

Dilute 50 ml curd with hot water, crumble the yeast in this lukewarm liquid and put it in a warm place. When the yeast has bloomed, mix all the ingredients and knead well. Squeeze, punch and knead the dough for 10-15 minutes then leave for an hour to rise.

Turn the fan oven to 170 degrees.

Roll out the risen dough on a floured surface until finger thick, brush with melted butter, fold up, then brush, fold up and brush again. Roll then out the dough once more and start over the same process. Put the dough then back into the bowl used for rising for another half hour.

Roll then out the dough again to 2 cm thick, brush the top and score with a sharp knife. Cut out the biscuits using a round biscuit cutter and bake for 25 minutes