Pumpkin Crispy Cookies
Overview
I have been following Gourmet World for a while, but I have never organized the photos properly because I am lazy. In addition, I am a newbie in baking, and I am afraid of being embarrassed, so I have never been embarrassed to upload recipes. My husband bought a big pumpkin a few days ago, but it made me very worried. How many meals would it take to finish such a big pumpkin? I cut the pumpkin hesitantly, made pumpkin porridge, and steamed pumpkin steamed buns, but there were still some leftovers. Considering that pumpkin is rich in nutrients, it’s better to use up the leftovers by making cookies! Although this biscuit turned out a bit ugly for me, it still tastes pretty good and is crispy!
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Ingredients
Steps
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Slice the pumpkin and steam it in a steamer while it is hot and press it into a puree
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Add corn oil and sugar into a bowl and stir until the sugar dissolves
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Then add the pressed pumpkin puree and continue to stir evenly
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Crack in an egg and continue whisking until smooth and grain-free
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Mix and sift the flour into a bowl
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Knead into a fine dough
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Divide the dough into small pieces and flatten. Preheat the oven to 190 degrees and bake for 20 minutes
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It doesn’t look good but it’s dry mouth but it’s good!
