Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, crispy kabocha squash cookies. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Crispy Kabocha Squash Cookies is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 100 grams Boiled kabocha
- Take 100 grams Cake flour
- Make ready 20 grams Almond flour
- Prepare 40 grams Sugar (Beet sugar)
- Get 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
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 with this exceptional food crispy kabocha squash cookies recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
