Transfer the flour on your worktop and make a well in the middle. Fill the well with the pumpkin seed powder, the icing sugar, the winter spice powder, the salt, the butter and the beaten egg.
Bring all the ingredients together and knead it till it’s a nice dough. Once it’s an even dough directly stop kneading to prevent too much gluten from forming. Then cover it and let it rest in your fridge for at least 1 hour.
To roll the dough I also used a layer frame and rolled it on a silicon sheet. This way you can easily move the dough without breaking it if it gets to warm. Just roll it out with some flour so it doesn’t stick. Then remove the layer frame and let the dough set in your fridge for 30 minutes.
Once it has set cut the dough with the desired cutter and place it on a perforated silicon sheet. You need to bake the dough as cold as possible to get the best shape.
Then cover it with another perforated sheet and bake it at 150 °C (302 °F) for around 20 minutes. Once nice and golden let it cool down and keep it dry and covered for later.
