For Halloween! Kabocha Okara Cookies

• 100 grams Peeled, steamed kabocha squash
• 3 tbsp Rice syrup (or honey)
• 3 tbsp Canola oil
• 40 grams Whole wheat flour
• 60 grams All-purpose flour
• 35 grams Almond flour
• 100 grams Fresh okara
• 1 dash Salt

1. Steam the kabocha until soft, and peel the skin.
2. Preheat the oven to 180C.
3. Add the kabocha and liquids marked to a bowl.
4. Mash the kabocha with a fork and mix.
5. Add the flour, okara, almond flour and salt to the dough.
6. Mix together to form a soft dough, a little softer than your earlobe.
7. If it is too hard/soft, user water/flour to adjust as necessary.
8. Roll the dough to a 4-5 mm thickness, and stamp out the cookies with cookie cutters.
9. Kids love helping with this part.
10. If you don't have halloween themed cutters, you can just cut them into squares with a knife.
11. Line a baking tray with parchment, and arrange the cookies on top.
12. Bake for 20-25 minutes at 180C.
13. Adjust the temperature and baking time according to the thickness of the cookies.

syrup, canola oil, whole wheat flour, flour, flour, fresh okara, salt

Taken from cookpad.com/us/recipes/148968-for-halloween-kabocha-okara-cookies (may not work)