Recipe of Quick Crispy Kabocha Squash Cookies

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, crispy kabocha squash cookies. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Crispy Kabocha Squash Cookies is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Crispy Kabocha Squash Cookies is something that I’ve loved my entire life. They are nice and they look fantastic.

Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. 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.

To get started with this particular recipe, we have to prepare a few ingredients. 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:

1. Prepare 100 grams Boiled kabocha
2. Make ready 100 grams Cake flour
3. Make ready 20 grams Almond flour
4. Make ready 40 grams Sugar (Beet sugar)
5. Take Adjust the amount of sugar depending on the sweetness of the kabocha
6. Make ready 1/2 tsp Baking powder
7. Take 3 tbsp Canola oil
8. Get 1 same as number as cookies Kabocha seeds for decoration

They will be crispier if you bake them for a second time!! Adjust the amount of sugar to your liking!! I only used a little sugar because I wanted to bring out the flavour of the. If you are looking for Japanese kabocha recipe, try this easy kabocha squash cookies.

Steps to make Crispy Kabocha Squash Cookies:

1. Boil, mash, and cool the kabocha. Strain until smooth if you have the time.
2. Combine the flour ingredients and mix in a circular motion with a whisk.
3. Add the canola oil, and cut in to the mixture with a rubber spatula. Bring the dough together into a ball.
4. Wrap the dough, roll it up into a coil, and let it rest in the freezer.
5. 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.
6. Top with kabocha seeds, and bake for 15-20 minutes in an oven preheated to 180℃.
7. Turn them over, and bake again in the oven at 150°C - 160℃.

I only used a little sugar because I wanted to bring out the flavour of the. If you are looking for Japanese kabocha recipe, try this easy kabocha squash cookies. It's so crunchy and tasty, you can't stop eating it! When it comes to fall, kabocha is the best vegetable. Steam kabocha and mash it, and mix in a cookie dough then bake.

So that’s going to wrap this up for this exceptional food crispy kabocha squash cookies recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!