If there's one thing I like about cookies in general, it's their crunchy texture, that's why I was a bit skeptical about trying these. biscuit biscuits, characterized by its crunchy topping and tender heart. However, I can't say anything else about these pumpkin sponge cookies but will repeat them.
The pumpkin is an ideal ingredient to prepare both salty recipes like sweets. Its combination with dark chocolate in cakes and biscuits provides these with a perfect balance between sweet and sour that I personally love. And these cookies are no exception.
You can do without dark chocolate, but this not only provides a bitter touch to this bite, it also makes you perceive different textures in it when you bite. So these cookies are a delight with a glass of milk or coffee. Now, be careful because they will absorb half a glass before you know it.
- 200 g. roasted pumpkin
- 100 g. Of olive oil
- 120 g. of sugar
- 300 flour
- 8 g. chemical yeast
- Dark chocolate chips
- In a bowl we beat the pumpkin with the olive oil and sugar until a more or less homogeneous dough is achieved.
- In another container we combine the sifted flour with chemical yeast.
- We incorporate these dry ingredients to the wet ones little by little, mixing with a spatula so that they are well integrated into the dough.
- To finish we add some chocolate chips and we mix again.
- With the help of two teaspoons, we take small portions of dough and we are depositing them on a baking tray lined with parchment paper, with a slight distance between them.
- Bake at 180ºC for 20 minutes, approximately.
- Then we let the pumpkin biscuits cool on a wire rack before tasting.