Biscuits with pumpkin and chocolate shortcrust, soft and delicious but the thing that makes them really special is the shortcrust pastry, which is made with pumpkin.
I love pumpkin and I often use it for both sweet and savoury recipes such as pumpkin bread or in sweet preparations such as pumpkin doughnuts but this time, I wanted to use this fantastic ingredient to make shortcrust pastry. At first, I wanted to make a simple tart but then I decided to make these tasty biscuits.
I recommend you try these cookies and I am sure you will be won over from the first bite. Let’s see what we need to make the pumpkin and chocolate shortbread biscuits.
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Ingredients
Pumpkin shortbread biscuits so good that it is hard to resist their delicious filling
INGREDIENTS FOR SHORTCRUST PASTRY
INGREDIENTS FOR THE CHOCOLATE SAUCE
Tools
Steps
BAKING BISCUITS
PROCEDURE
Cook the pumpkin, blend it and let it cool.
Pour the pumpkin pulp into a bowl, add the egg and then the sugar and mix everything together.
Add all the other ingredients and lastly the flour a little at a time. Knead everything well and form a nice ball. You can use the shortcrust pastry immediately
Roll out the shortcrust pastry and form a rectangle, cover the entire surface with the chopped dark chocolate and then start to roll it into a roll. To make the job easier, spread the dough on a sheet of baking paper and it will be easier to roll it. Place the cake in a cake tin and bake it in the oven at 180 degrees for about 30 minutes. prepare the chocolate sauce. Pour a little water into a small bowl and then add the cocoa, stirring until it reaches a somewhat thick consistency. When the cake is cooked, take it out of the oven and add the chocolate sauce with the help of a fork and then dust with icing sugar. When cold, cut out the biscuits. They keep very well for several days
Varied doses for servings