-
1
Keep the butter at room temperature or microwave to soften.
-
2
Combine the flour and baking powder and sift twice.
-
3
Microwave the kabocha squash until it becomes soft, peel the skin, and chop up into small pieces in a food processor (then you can strain).
-
4
Keep the skin aside.
-
5
Mix the butter until it becomes creamy, add the sugar, and keep mixing well until it turns pale and white.
-
6
(I used half butter and half margarine)
-
7
Beat an egg (keep 2 tablespoons aside for brushing), pour into the butter mixture slowly to prevent separation, and keep mixing.
-
8
When it's blended, add the kabocha squash paste, a small amount of vanilla oil, and salt, then continue mixing.
-
9
Switch to a spatula, pour in the sifted flour all at once, and mix with a cutting motion.
-
10
Continue mixing until it's no longer floury.
-
11
Do not knead!
-
12
Separate into two portions and wrap in plastic wrap.
-
13
Form into logs, and refrigerate.
-
14
When they become a firm, take them out and push down a chopstick in the centre line to make a pumpkin shape (the stem will be added later).
-
15
Return to the refrigerator.
-
16
When they are firm enought to cut, slice, and brush with the remaining egg.
-
17
Make lines with the edge of a cup or a skewer.
-
18
Cut facial features from the skin you set aside with kitchen scissors, and press on the pumpkin faces.
-
19
Preheat the oven at 170C/ 340F.
-
20
Bake for 20 minutes.
-
21
If it seems like the temperature is too high, turn down the heat.
-
22
I put them into separate bags and wrap with ribbons and masking tape.
-
23
You can make a lot and they make perfect gifts.
