Butternut Squash Cookie Scones

It's not such a sweet cookie and has a lovely mild savoury taste.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Makes 24

Ingredients

Butternut squash 1 (450g)
Butter 200g
Sugar 170g
Flour 375g
Black sesame seeds as required
White sesame seeds as required
Egg yolk 1

Method

1
This is the butternut squash, from the pumpkin family. Peel and roughly chop then microwave for 10 minutes to soften.
2
In the meantime, put the room temperature butter and sugar in a bowl and mix thoroughly.
3
Mash the cooked squash and mix with Step 2. Blend until smooth.
4
Add the flour and mix to make a soft dough then cover with cling film and keep in the fridge for 1 hour.
5
Dust a chopping board with flour and make the dough into two fat rolls, each 30cm long. Cut into 1cm slices.
6
Flatten each into a cookie shape 5mm thick. Put onto an oven tray and brush with the gg yolk. Sprinkle over lots of sesame seeds. I used half with black and the other half with white sesame seeds.
7
Bake in a preheated oven 180C for 15 minutes. You can eat immediately, but it's probably better the next day.

Tips & Note

You could use sweet potato or any similar pumpkin instead of butternut squash to get a sweeter result. You can serve these ones with some jam or preserve to make them a bit sweeter.

Butternut Squash Cookie Scones

It's not such a sweet cookie and has a lovely mild savoury taste.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Makes 24

Ingredients

Butternut squash 1 (450g)
Butter 200g
Sugar 170g
Flour 375g
Black sesame seeds as required
White sesame seeds as required
Egg yolk 1

Butternut Squash Cookie Scones

Recipe ID :2164 Posted on 03 NOV 2016

Makes 24

views 784
printed 1

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It's not such a sweet cookie and has a lovely mild savoury taste.

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Ingredients

Print Ingredients Email Ingredients
1 (450g)
200g
170g
375g
as required
as required
1

Method

1
This is the butternut squash, from the pumpkin family. Peel and roughly chop then microwave for 10 minutes to soften.
2
In the meantime, put the room temperature butter and sugar in a bowl and mix thoroughly.
3
Mash the cooked squash and mix with Step 2. Blend until smooth.
4
Add the flour and mix to make a soft dough then cover with cling film and keep in the fridge for 1 hour.
5
Dust a chopping board with flour and make the dough into two fat rolls, each 30cm long. Cut into 1cm slices.
6
Flatten each into a cookie shape 5mm thick. Put onto an oven tray and brush with the gg yolk. Sprinkle over lots of sesame seeds. I used half with black and the other half with white sesame seeds.
7
Bake in a preheated oven 180C for 15 minutes. You can eat immediately, but it's probably better the next day.

Tips & Note

You could use sweet potato or any similar pumpkin instead of butternut squash to get a sweeter result. You can serve these ones with some jam or preserve to make them a bit sweeter.

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