Squash and oat cookies
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- Serves: 36 persons
- 250 gsquash
- salted water
- 50 gdried sour apricots
- 100 gbutter
- 50 gground cane sugar
- ½ tspcinnamon
- ¼ tspsalt
- 150 gdark chocolate
- 200 gwhite flour
- 3 tbspfine whole-grain rolled oats
Step 1Halve the squash, remove the seeds, cut into pieces. Cook the squash in boiling salted water for approx. 20 mins. until soft, drain well. Place the squash in a measuring cup, allow to cool slightly. Add the apricots to the squash, puree until smooth, place in a bowl.
Step 2Add the butter and sugar to the squash, mix well. Mix in the cinnamon and salt. Coarsely chop the chocolate, mix with the flour, add to the mixture, combine to form a soft dough; do not knead.
Step 3Using 1 tbsp of dough per cookie, shape into balls and place on two baking trays lined with baking paper, flatten slightly. Sprinkle with the oats.
Step 4Approx. 20 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, leave the cookies to cool on a rack.