low gluten flour
How to make crispy pumpkin cookies for “Halloween
Drawing expressions with chocolate
It’s cute without the expression.
Prepare the ingredients.
Steam the pumpkin for about 20 minutes, steam and press into a puree. Soften the butter at room temperature (if it is too slow, use hot water), pour in the icing sugar and stir to combine.
Whip with a whisk until fluffy
Add pumpkin puree and continue to whisk to combine
Sift together the low gluten flour and cornstarch
Mix and blend until dough-like (blend first with a silicone knife, then knead by hand). Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour.
Remove and divide the dough into 10 small portions and knead into a circle
Use a toothpick to make 6 creases, and be sure to press the lines deeper, or they will be hard to see after baking. Place a pumpkin seed on top, and press it deeper or it will fall off easily when cooked. Preheat the oven to 150 degrees. Bake for 25 minutes on the lower level.
Bake for 25 minutes. When it comes out of the oven, use the chocolate to draw a pattern on the top of the pumpkin seeds.