These biscuits are incredibly morish due to the addition of the ground pumpkin seeds adding texture (but not too much) and a depth of flavour. I grind my seeds in the little food processor attachment that came with my stick blender. If you have any leftover, add it to chia pudding.

Recipes, styling & photos Emma Boyd

Serves 20, Prep Time 15 minutes, Cook Time 10–12 minutes

175 g butter, softened

⅔ cup brown sugar

2 tsp vanilla extract

1 egg

⅔ cup ground pumpkin seeds

1⅓ cups flour

½ tsp baking soda

150 g dark chocolate cut into chunks

Preheat the oven to 180°C and line two baking trays with baking paper. Put the butter and brown sugar into a large bowl and beat until light, fluffy and pale. Add in the vanilla and the egg and beat again for 30 seconds or so. Add in the remaining ingredients and mix together using a spoon. Roll into balls about the size of a decent walnut and arrange on the baking trays. Do not press flat.

Put into the oven and bake for 5 minutes before rotating the trays and swapping shelves, then bake for a further 5–6 minutes until lightly golden. Remove from the oven and arrange on a cooling rack to cool before packing into a large jar or airtight container.