Squash and oat cookies

Squash and oat cookies

30 min. Active
1 hr 10 min. Total
77 kcal per piece
vegetarian
Nutritional value / piece: Fat: 4 g, Carbohydrate: 9 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Colander
  • Measuring cup
  • Oven mitts
  • Pan
  • Paring knife
  • Rubber spatula
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

36 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash mixture

250 g squash (e.g. butternut)
salted water, boiling
50 g dried sour apricots

Cookie dough

100 g butter, cut into pieces, soft
50 g ground cane sugar
½ tsp cinnamon
¼ tsp salt
150 g dark chocolate
200 g white flour

To shape

3 tbsp fine whole-grain rolled oats
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How it's done

The kids can help at the marked areas .

Squash mixture

250 g squash (e.g. butternut)
salted water, boiling
50 g dried sour apricots

Halve 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.

Cookie dough

100 g butter, cut into pieces, soft
50 g ground cane sugar
½ tsp cinnamon
¼ tsp salt
150 g dark chocolate
200 g white flour

Add 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.

To shape

3 tbsp fine whole-grain rolled oats

Using 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.

To bake

Approx. 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.

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