For Kids with Food Allergies Kabocha Baby Biscuits

• 50 grams Katakuriko
• 20 grams Strained kabocha pumpkin
• 10 grams Sugar
• 20 grams Margarine (I used A-1 Soft Margarine)

1. Bring margarine to room temperature, whisk thoroughly, then add sugar and whisk.
2. Add the katakuriko and strained kabocha to mixture (from Step 1) and stir with a wooden spatula.
3. The batter should look like this.
4. Roll out dough evenly, cut into 1 cm x 2 cm rectangles, and roll into balls.
5. (They should be small enough for a baby to eat in one bite.)
6. Bake for about 20 minutes in an oven preheated to 355F/180C.
7. The base of the balls should be golden brown when done.
8. This is how they look inside.
9. Crunchy and crumbly, they melt in your mouth as soon as you pop them in.

katakuriko, pumpkin, sugar, margarine

Taken from cookpad.com/us/recipes/148128-for-kids-with-food-allergies-kabocha-baby-biscuits (may not work)