Hi, I am Joana. Today, we’re going to prepare crispy kabocha squash cookies recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Crispy Kabocha Squash Cookies Recipe
Crispy Kabocha Squash Cookies is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Crispy Kabocha Squash Cookies is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook crispy kabocha squash cookies using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Kabocha Squash Cookies:
- Take 100 grams Boiled kabocha
- Prepare 100 grams Cake flour
- Take 20 grams Almond flour
- Make ready 40 grams Sugar (Beet sugar)
- Prepare Adjust the amount of sugar depending on the sweetness of the kabocha
- Prepare 1/2 tsp Baking powder
- Prepare 3 tbsp Canola oil
- Take 1 same as number as cookies Kabocha seeds for decoration
Instructions to make Crispy Kabocha Squash Cookies:
- Boil, mash, and cool the kabocha. Strain until smooth if you have the time.
- Combine the flour ingredients and mix in a circular motion with a whisk.
- Add the canola oil, and cut in to the mixture with a rubber spatula. Bring the dough together into a ball.
- Wrap the dough, roll it up into a coil, and let it rest in the freezer.
- Remove it from the freezer and slice into 5 mm thick pieces. Depending on the water content of the kabocha, it might be difficult to cut with a cookie cutter.
- Top with kabocha seeds, and bake for 15-20 minutes in an oven preheated to 180℃.
- Turn them over, and bake again in the oven at 150°C - 160℃.
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