Crispy Kabocha Squash Cookies

• 100 grams Boiled kabocha
• 100 grams Cake flour
• 20 grams Almond flour
• 40 grams Sugar (Beet sugar)
• 1/2 tsp Baking powder
• 3 tbsp Canola oil
• 1 same as number as cookies Kabocha seeds for decoration

1. Boil, mash, and cool the kabocha.
2. Strain until smooth if you have the time.
3. Combine the flour ingredients and mix in a circular motion with a whisk.
4. Add the canola oil, and cut in to the mixture with a rubber spatula.
5. Bring the dough together into a ball.
6. Wrap the dough, roll it up into a coil, and let it rest in the freezer.
7. Remove it from the freezer and slice into 5 mm thick pieces.
8. Depending on the water content of the kabocha, it might be difficult to cut with a cookie cutter.
9. Top with kabocha seeds, and bake for 15-20 minutes in an oven preheated to 180C.
10. Turn them over, and bake again in the oven at 150C - 160C.

kabocha, flour, flour, sugar, baking powder, canola oil, same

Taken from cookpad.com/us/recipes/152788-crispy-kabocha-squash-cookies (may not work)