Crispy Pumpkin Biscuits

Name: Crispy Pumpkin Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Cake flour; 20g Pumpkin powder; 30g corn starch; 75g Salted butter; 30g Powdered sugar; 1g Low sodium salt; 10g Dried cranberries

by Rapeseed Hemp Sauce

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

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.

Ingredients

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.

2. The butter is softened at room temperature and sent at high speed.

3. Add powdered sugar, mix well and continue to beat at high speed.

4. It should be whitish in color, feathery and fluffy and smooth.

5. Sift in cake flour, cornstarch, and salt.

6. And pumpkin powder.

7. Put on disposable gloves and knead into a smooth dough.

8. Divide into small doughs of about 25g, and knead them into balls.

9. Press it with your thumb in the middle and stuff it with dried cranberries.

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.