Pumpkin Soft Cookies

Overview

Spring in the south of the Yangtze River is always accompanied by continuous spring rain. On rainy weekends, I stay at home and cook delicious food. Today I made a soft biscuit without oil and sugar. It is not crispy or crispy, has a fresh taste, is healthier, and is more suitable for the elderly🍪😄

Tags

• baking
• baking powder
• cooked white sesame seeds
• low gluten flour
• pumpkin puree
• white sugar
• milk

Ingredients

Steps

1. 1 Peel and slice the pumpkin and steam it in a pot

   

2. 2 Put it in a food processor and beat into fine pumpkin puree. Weigh an appropriate amount of pumpkin puree and milk into a basin, add sugar and melt

   

3. 3 Mix flour and baking powder and add to pumpkin puree

   

4. 4 Knead it into dough

   

5. 5 Roll out the dough into 0.5cm thick

   

6. 6 Use a mold to press out the cookie dough

   

7. 7 Place on a baking sheet lined with greaseproof paper

   

8. 8 Sprinkle with sesame seeds

   

9. 9 Place in the preheated oven, middle rack, heat up and down to 160 degrees for 15 minutes

   

10. 10 Oil-free soft biscuits, not crispy or crispy, with a fresh taste