Finely grated coconut (if you have it) or almond flour
Add the steamed and softened kabocha squash flesh to a bowl and mash. Add the powdered ingredients and mix well.
Add the canola oil and maple syrup and gather the dough into a loose ball.
Lay out some cling film on a surface and roll the dough out on top until about 5 mm thick.
Chill the dough in the freezer for a little while and then cut out with cookie cutters. Or just cut into pieces, or feel free to use your hands to shape the cookies as well.
Bake these cookies at 160℃ for 20 minutes. Please adjust the baking time according to the type of oven and thickness of the cookies.
These are great for alloween. Feel free to make them whenever you like if you have some kabocha squash lying around.
Story Behind this Recipe
I made these for Halloween this year.
Make the cookie dough as firm and thick as you like. You can adjust the firmness by tweaking the amounts of water and flour used. Feel free to adjust the amount of oil and syrup. You can also make crackers if you replace the sweet ingredients with water or soy milk, make the dough firm and roll it out very thinly.