Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash puree
Dough
To shape the biscuits
How it's done
Squash puree
Place the squash in a small pan, cover and cook until soft, puree (yields approx. 120 g). Leave the squash puree to cool.
Dough
Mix the butter, sugar, cane sugar and egg yolks in a bowl. Add the squash puree, mix. Combine the flour with all the other ingredients up to and including the salt, add to the butter mixture, combine to form a dough, flatten slightly. Cover the dough and chill for approx. 1 hr.
To shape the biscuits
Shape the dough into 18 balls, toss in the sugar. Place on a baking tray lined with baking paper, leaving plenty of room between each ball.
To bake
Approx. 13 mins. in an oven preheated to 175°C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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