For the pumpkin seed rubies, cut the butter into pieces and knead together with the remaining ingredients into a smooth dough. Put this in a cool place (wrapped in foil) for half an hour to rest. Then roll out 1-2 mm thick on a work surface dusted with flour. Cut out circles of about 4 cm Ø and a counterpart with a hole in the center. Place the cookies on a baking tray. Bake in the oven at 170 °C for 8-10 minutes until light brown. Let them cool down after baking.
For the filling, heat the milk, add the aromatics and sugar. Finally, stir in the pumpkin seeds, turn off the plate and roast the mixture for a short time.
Spread cold cookies without hole with a little filling – be careful, the delicate cookies break easily! Then place the counterpart with hole on top. Coat all around with filling and then roll in grated pumpkin seeds. Boil jam until it thickens, now fill the cookie holes with it using a small spoon.
The pumpkin seed rubies look especially pretty on a clay plate.