Crispy pumpkin biscuits

Crispy pumpkin biscuits

Don't like to eat pumpkin,
But I have always loved the food made from pumpkin powder.

This little biscuit tastes crispy,
But it’s much tougher than Margarita, and it’s better to store.
Especially the yellow color is very popular among small pot friends.

Plus the sweet and sour cranberries,
Makes the taste of this little biscuit richer.

Difficulty

Easy

Time

1h

Serving

2

by Rapeseed Hemp Sauce

5.0 (1)

Ingredients

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How to make it (Crispy pumpkin biscuits)

1. Prepare materials:
Pumpkin powder is a pure percentage of pumpkin powder.
Salted butter has very low salt content, so a little extra salt is added.
Crispy pumpkin biscuits recipe
2. The butter is softened at room temperature and sent at high speed.
Crispy pumpkin biscuits recipe
3. Add powdered sugar, mix well and continue to beat at high speed.
Crispy pumpkin biscuits recipe
4. It should be whitish in color, feathery and fluffy and smooth.
Crispy pumpkin biscuits recipe
5. Sift in cake flour, cornstarch, and salt.
Crispy pumpkin biscuits recipe
6. And pumpkin powder.
Crispy pumpkin biscuits recipe
7. Put on disposable gloves and knead into a smooth dough.
Crispy pumpkin biscuits recipe
8. Divide into small doughs of about 25g, and knead them into balls.
Crispy pumpkin biscuits recipe
9. Press it with your thumb in the middle and stuff it with dried cranberries.
Crispy pumpkin biscuits recipe
10. Place the baking tray lined with greased paper one by one and refrigerate for 20 minutes.

Preheat the oven, heat up to 160 degrees and lower to 155 degrees, and bake for 22 minutes.
Crispy pumpkin biscuits recipe
11. Take it out and place it on a cooling rack to let cool.
Crispy pumpkin biscuits recipe
Tips:

Knead a little longer when you knead it into a ball, don't get too dry!


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