If autumn awakens a desire in you for intense, spicy flavours and wonderfully fragrant bakes, then you're going to love these soft and fluffy squash biscuits. To ensure they remain lovely and soft once they have cooled, it's important not to overbake them. If they collapse a little as they come out of the oven, then you know they're just right. They are delicious with a cup of tea and are also perfect as a snack for the kids. The squash is what makes these biscuits soft, however you can't taste it. To make these biscuits a little more festive-looking, you can ice them once cooled and decorate them with colourful sugar sprinkles.
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:
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To shape the biscuits
How it's done
Place the squash in a small pan, cover and cook until soft, puree (yields approx. 120 g). Leave the squash puree to cool.
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.
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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