Soft and fluffy squash biscuits

Biscuits Baking sweet
Total: 1 hr 33 min. | Active: 20 min.
vegetarian

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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 18 pieces

Squash puree
200 g squash, butternut or muscat, cut into cubes
Dough
180 g butter, melted, left to cool
160 g sugar
80 g cane sugar
2  fresh egg yolks
400 g white flour
2 tsp cinnamon
1 tsp sodium bicarbonate
½ tsp bourbon vanilla powder
1 pinch nutmeg
1 pinch ground cloves
1 pinch salt
To shape the biscuits
60 g sugar

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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