1. Mix ingredients A well with a whisk for 4 minutes until castor sugar dissolves. Add in melted butter last.
2. Fold in flour slowly. Add flaked almonds and pumpkin seeds.
3. Spoon onto a baking tray lined with well greased aluminium foil and spread out into thin layer using a spoon.
4. Bake at 175°C - 180°C for about 20 minutes until golden brown. Remove and cool before serving

4
Sakura fresh egg whites (large)

1/7 tsp
salt

160g
castor sugar

1 tsp
Bake King almond essence

50g
Golden Churn melted butter (to cool)

100g
Bake King plain flour

100g
Bake King flaked almonds

120g
Bake King pumpkin seeds