Pumpkin crackers

Cracked or cracked pumpkin biscuits are the perfect autumn dessert you love on the first bite. Not at first glance, because they don’t look as attractive as classic cracked biscuits, but at first bite they were thrilled with the combination. That pumpkin and cakes are loved is a well-known fact. I used to make a lot of cakes myself into which I ‘stuffed’ the pumpkin. But I never tried to make something crunchy, like these pumpkin bursts.

Since cracked biscuits are a very popular candy especially during the holiday season, I thought why not make one fall version. And you know what, it turned out great! As with any innovation, there is room for repair here. Eg. the second time I’m sure to chop the pumpkin even more so the cookies will be more compact. I will also try brown sugar next time. Who knows where ideas like this will lead us. Anyway I know one thing – it will be nice.

As with the classic cracked biscuits, the cracked structure is obtained after baking only if you pre-roll the biscuits into powdered sugar. And when added to the crystal sugar, the effect is even better. So get pumpkin. Now is their season and take advantage of the benefits that autumn has to offer. Smell the kitchen with the fantastic aroma of baked cookies, and warm your hearts by sharing these sweet snacks with your loved ones.

NEEDED:

300 g flour
130 g butter
4 tablespoons sugar
1 baking powder
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 egg
200 g pumpkin
150 g of sugar crystal
150 g of powdered sugar

PREPARATION:

Mix room temperature butter with sugar and vanilla sugar. Then add the egg and mix again.
Add flour, cinnamon and baking powder and knead the dough. Finally add the pumpkin chopped into small cubes. Pumpkin cubes must be as small as possible in order to be able to bake in cookies, and also to avoid falling out of the mixture.Leave the resulting mass in the foil for 20-30 minutes.
Prepare a large baking sheet and cover it with baking paper.

Take smaller amounts by hand, make a larger sized nuts ball. Roll each ball first into crystal sugar and then immediately into powdered sugar. Dispose of the balls on the prepared tin at small intervals. About 30-40 crackers will emerge from the prepared dough. The amount depends on how big you are doing.
Bake in an oven preheated to 180 * C for 18 minutes.
Leave the baked cookies on a baking sheet to cool and store them in suitable boxes and serve.