140 g soft butter
160 g icing sugar
120 g pumpkin puree
200g of flour
100g corn starch
1 tsp gingerbread spices
2 tsp baking powder
Cooking:
in the bowl of the mixer, whip soft butter with icing sugar to form
cream mass.
Boil the pumpkin, mash with a fork or using a blender in a puree, drain the excess liquid.
Sift flour into a bowl, add spices, baking powder and stir.
Add puree to cream mass, then gradually add flour.
Connect until smooth.
Pastry bag with star nozzle fill the dough.
Set on a baking sheet covered with paper roses, from the center from right to left in a circle.
Bake for 170 degrees for 10-15 minutes.
source of inspiration Kanela y limon
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