Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, crispy kabocha squash cookies. One of my favorites food recipes. For mine, I’m gonna 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 meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Crispy Kabocha Squash Cookies is something that I have loved my whole life. They are nice and they look fantastic.
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 it.
The ingredients needed to make Crispy Kabocha Squash Cookies:
- Prepare 100 grams Boiled kabocha
- Get 100 grams Cake flour
- Take 20 grams Almond flour
- Take 40 grams Sugar (Beet sugar)
- Take Adjust the amount of sugar depending on the sweetness of the kabocha
- Prepare 1/2 tsp Baking powder
- Get 3 tbsp Canola oil
- Prepare 1 same as number as cookies Kabocha seeds for decoration
When it comes to fall, kabocha is the best vegetable. 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.
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℃.
Halve or quarter washed kabocha and scoop out seeds and fibres. Wash seeds to remove as much flesh and fibres as possible. Pat seeds dry on paper towel. Lay seeds on baking sheet, drizzle with olive oil and soy sauce, and sprinkle with salt. Add squash peels and stir until evenly coated.
So that’s going to wrap this up for this special food crispy kabocha squash cookies recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
