Lemon & poppyseed cupcakes
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Pumpkin seed cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 10
Skip to ingredients
- 120g buttersoftened
- 75g light brown sugar
- 75g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 130g plain flour
- 3 tbsp cocoa powder
- ½ tsp bicarbonate of soda
- 50g toasted pumpkin seeds
- 150g dark chocolatecut into chunks
- pinch of flaky sea salt
Nutrition: per cookies
- kcal328
- fat19g
- saturates10g
- carbs32g
- sugars21g
- fibre3g
- protein5g
- salt0.59g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.
step 2
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
