Pumpkin (kabocha) cookies

This time we want to share a recipe that can be enjoyed in many different ways! It's nice to eat as a snack, a great taste and healthy cookie. But we also enjoy it very much to eat as a side dish in our bento boxes. Easy to make a bunch of cookies and then take them with you on several days.



Ingredients:

• half Japanese pumpkin (we have never tried it with non-Japanese pumpkin, so we don't know if it will work just as good)
• flower
• topping: sesame seeds

Japanese pumpkin

Remove the seeds from the pumpkin (easily with a spoon), and cut them to small pieces. Let them cook for about 10 minutes.

Cut into pieces

Cooking

Put the cooked pumpkin pieces in a bowl and add the flower. You will need enough flower so that the flower mixed (smashed) together with the pumpkin will feel very soft and kneadable. We normally use around 7 (big) table spoons of flower to reach this. But you can just try and add more flower till you're satisfied with the result.

Cooked pumpkin

Result of mixing the cooked pumpkin pieces with flower

Then, make round flat shaped cookies from the pumpkin-flower mix. It will be much easier if you keep your hands wet, so it doesn't stick to your fingers to much. Add sesame seeds on top, and make sure stick to the cookie.

Put on over roster (maybe use a sheet of baking paper first!)

Put them in the oven, and bake them till they turn a little brown. In our oven, it takes approximately 10-15 minutes on 200 degrees C.

Baking the cookies

'How-to-make' video :)

 Let them cool down, and enjoy!