This Halloween, make your party even more special with our 🎃PUMPKIN-SHAPED COOKIES! 🎃
Imagine serving these fragrant, and beautifully decorated treats that will catch everyone’s attention. Thanks to the convenient 👻️ Spigabuona gluten free semi-wholemeal Mix for cakes👻️ the preparation process is quick and easy, allowing you to focus on the spooky decorations that will make your cookies truly unique.
Let yourself be enchanted by the sweetness of these spooky pumpkins and make your Halloween unforgettable. Your guests won’t be able to resist these delicious cookies!
- Preparation: 30 minutes
- Servings: 4 people
- Difficult: easy
- Cooking time: 10 minutes
Follow the recipe of Cuocadè:
INGREDIENTS
- 200 g of gluten-free sweet mix flour (Spigabuona)
- 70 g of granulated sugar
- 80 g of butter
- 1 egg
- Vanilla extract
- 1 pinch of salt
- Natural orange food coloring powder
- Hazelnut cocoa cream, to taste
PROCEDURE
Mix the flour with the salt and the orange food coloring powder. Add the cold butter, cut into cubes, and crumble it into the flour until you achieve a sandy texture. Add the sugar and mix well. Aggiungi l’uovo e l’estratto di vaniglia. Mix until you have a smooth dough, then briefly knead with your hands. Copri l’impasto e lascialo riposare in frigorifero per 10 minuti. Stendi l’impasto a uno spessore di circa 3 mm e, utilizzando stampini a forma di zucca, ritaglia i biscotti. Per metà dei biscotti, crea dei fori a forma di faccia di zucca. Cuoci in forno preriscaldato a 180°C per 10 minuti, fino a quando saranno leggermente dorati. Una volta sfornati e raffreddati (circa 15 minuti), spalma la crema di nocciole al centro dei biscotti interi e ricopri con quelli forati per creare l’effetto “zucca”.
FOR THIS RECIPE WE USED:
