Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, crispy kabocha squash cookies. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Crispy Kabocha Squash Cookies. I wanted to make sweets with my favorite kabocha squash. I finally arrived at this recipe after many experiments. If you like, add the kabocha squash skin to the batter.
Crispy Kabocha Squash Cookies is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Crispy Kabocha Squash Cookies is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have crispy kabocha squash cookies using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Kabocha Squash Cookies:
- Make ready 100 grams Boiled kabocha
- Get 100 grams Cake flour
- Take 20 grams Almond flour
- Prepare 40 grams Sugar (Beet sugar)
- Prepare Adjust the amount of sugar depending on the sweetness of the kabocha
- Prepare 1/2 tsp Baking powder
- Make ready 3 tbsp Canola oil
- Prepare 1 same as number as cookies Kabocha seeds for decoration
Steam kabocha and mash it, and mix in a cookie dough then bake. Cut the kabocha squash, with seeds and skin removed, into fairly small pieces and put into a heatproof bowl. Loosely cover with plastic wrap and microwave. When a toothpick goes through a piece easily, mash up roughly with a wooden spatula or similar.
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℃.
Loosely cover with plastic wrap and microwave. When a toothpick goes through a piece easily, mash up roughly with a wooden spatula or similar. Take them out when they turn golden brown and the edges are crispy. Halve or quarter washed kabocha and scoop out seeds and fibres. Wash seeds to remove as much flesh and fibres as possible.
So that’s going to wrap it up for this exceptional food crispy kabocha squash cookies recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
