Pumpkin Seed Bats

For the pumpkin seed bats, knead a shortcrust pastry from the first five ingredients and chill.

After an hour, knead again, roll out 1/2 cm thick and cut out bats.

Place on a greased or baking paper-lined baking tray. Bake in the preheated oven at about 180 degrees top/bottom heat for about 12 to 15 minutes.

Stick finished cookies together with warmed, smoothly stirred jam and let dry.

Dip one side in chocolate icing and sprinkle the pumpkin seed bats with chopped pumpkin seeds.

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