Shortbread cookies with pumpkin and chocolate
Composition / ingredients
20
servings:
Cooking method
A very tasty and nutritious addition to morning coffee or green or Wu-lung tea. And so, it eats up during the day with great pleasure.
- In a bowl with a blender, we chop the raw pulp (!!!) pumpkins. Alternatively, you can grate it on a fine grater.
- Add sugar, egg and softened butter to the crushed pumpkin. And again, mix everything with a blender until the sugar dissolves.
- Gradually add flour to the resulting mixture and knead the dough with a fork / spoon, whichever is more convenient. As a result, a moist dough should turn out, slightly sticking to the walls of the bowl, but amenable to modeling.
- Turn on the oven to warm up 180 degrees.
- While the oven is heating up, moisten your hands with sunflower oil, and mold the dough into balls the size of a walnut (+ /-), spread the resulting balls on a baking sheet. I spread it just on a dry (titanium-coated baking sheet), you can spread it on a silicone one simply. But on a regular one - it is recommended to lay baking paper. As soon as the oven warms up, we put a baking tray with cookies for 15-25 minutes (depending on the oven). Cookies should be slightly browned on top, get a "peach" shade.
- While the cookies are in the oven, we prepare the powder for it. Bitter chocolate (the bitterer, the better, optimally 95%) is crushed in a blender to fine crumbs. Add vanilla and cinnamon to the chocolate chips, and mix thoroughly. Before use, we put it in the refrigerator.
- As soon as the cookies have acquired the golden hue we need, turn off the oven, take out the baking sheet and chocolate powder. And we sprinkle the powder on the cookies with a "pea". It is better to pour in 2 stages - at the first we pour a little - the chocolate will begin to melt and form a sticky base, then we add more chocolate to the sticky layer (by the way, it will melt less intensively). And again we remove the baking tray with cookies in the off oven until it cools down.
As soon as the cookies cool down, you can serve them to the table (you can also serve them a little warm, with milk).
- In a bowl with a blender, we chop the raw pulp (!!!) pumpkins. Alternatively, you can grate it on a fine grater.
- Add sugar, egg and softened butter to the crushed pumpkin. And again, mix everything with a blender until the sugar dissolves.
- Gradually add flour to the resulting mixture and knead the dough with a fork / spoon, whichever is more convenient. As a result, a moist dough should turn out, slightly sticking to the walls of the bowl, but amenable to modeling.
- Turn on the oven to warm up 180 degrees.
- While the oven is heating up, moisten your hands with sunflower oil, and mold the dough into balls the size of a walnut (+ /-), spread the resulting balls on a baking sheet. I spread it just on a dry (titanium-coated baking sheet), you can spread it on a silicone one simply. But on a regular one - it is recommended to lay baking paper. As soon as the oven warms up, we put a baking tray with cookies for 15-25 minutes (depending on the oven). Cookies should be slightly browned on top, get a "peach" shade.
- While the cookies are in the oven, we prepare the powder for it. Bitter chocolate (the bitterer, the better, optimally 95%) is crushed in a blender to fine crumbs. Add vanilla and cinnamon to the chocolate chips, and mix thoroughly. Before use, we put it in the refrigerator.
- As soon as the cookies have acquired the golden hue we need, turn off the oven, take out the baking sheet and chocolate powder. And we sprinkle the powder on the cookies with a "pea". It is better to pour in 2 stages - at the first we pour a little - the chocolate will begin to melt and form a sticky base, then we add more chocolate to the sticky layer (by the way, it will melt less intensively). And again we remove the baking tray with cookies in the off oven until it cools down.
As soon as the cookies cool down, you can serve them to the table (you can also serve them a little warm, with milk).
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Bitter chocolate - 539 kcal/100g
