Crispy Kabocha Squash Cookies

1. 1

   Boil, mash, and cool the kabocha.

2. 2

   Strain until smooth if you have the time.

3. 3

   Combine the flour ingredients and mix in a circular motion with a whisk.

4. 4

   Add the canola oil, and cut in to the mixture with a rubber spatula.

5. 5

   Bring the dough together into a ball.

6. 6

   Wrap the dough, roll it up into a coil, and let it rest in the freezer.

7. 7

   Remove it from the freezer and slice into 5 mm thick pieces.

8. 8

   Depending on the water content of the kabocha, it might be difficult to cut with a cookie cutter.

9. 9

   Top with kabocha seeds, and bake for 15-20 minutes in an oven preheated to 180C.

10. 10

    Turn them over, and bake again in the oven at 150C - 160C.

* Per serving · 4 servings · Values may vary.

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