I know my kabocha cookies are quite hideous looking but hey they're supposed to be Halloween bakes. I don't celebrate Halloween but Halloween bakes are fun things to do. I have done muddy fingers and spider cupcakes( they're not in the blog) and children love them.
These are simple soft cookies suitable for toddlers to nibble too. I like that it has no butter and very little sugar.
Kabocha also known as Japanese pumpkin is naturally sweet. It has an abundance of beta carotene, vitamin A, B and C, iron, potassium, calcium and folic acid. Kabocha skin is edible too.
Kobocha cookies for Halloween
adapted from cookpad
40g pumpkin flesh
20g vegetable oil
50g cake flour
- Microwave pumpkin and remove skin.
- Preheat oven to 170C. Mash the pumpkin and add sugar and oil.
- Add in flour and mix pumpkin mixture into a dough.
- Shape pumpkin into ovals and lightly press them down.
- Cut pumpkin skin into small triangles and stick them to the heads.
- Make eyes and smile on the face.( I used chopstick and toothpick).
- Bake in oven for 15 minutes.
This post is linked to LTU 'Pumpkin' hosted by Eileen from Eileen's Diary