Pumpkin and Sesame Seed Shortbread


  • 250 g all-purpose flour
  • 100 g rice flour
  • ½ tsp baking powder
  • 250 g cold margarine
  • 100 g icing sugar
  • ¼ tsp fine sea salt
  • 1 tbsp vanilla extract
  • 150 g pumpkin seeds, lightly toasted
  • 100 g white sesame seeds, toasted


  1. Sift the flours and baking powder together. Beat margarine, sugar, salt and vanilla extract in an electric mixer until light and fluffy.
  2. Add flour mixture and seeds and mix on low speed until well incorporated. Remove dough to a bowl.
  3. Using a 10-ml scoop, scoop out portions of dough and arrange on a lined baking tray. Flatten slightly with a fork.
  4. Preheat oven to 160˚C. Bake for 20 minutes or until crisp. Cool on wire racks before storing in airtight jars.