We continue another week preparing recipes to help you with the breakfasts and snacks of the little ones. On this occasion we will make some pumpkin biscuits in the shape of bears I'm sure they will be your favorites soon.
The interesting thing about this preparation is that we are going to use pumpkin among the ingredients and so we get healthier, more spongy buns and with a great sweet taste, very similar to the one we got with the carrot pastry. A good trick to have more vegetables.
Ingredients to make 16 biscuits with bears froma
- 2 eggs, 150 g of peeled pumpkin, 150 g of sugar, 150 g of flour, 50 g of butter, 1/3 envelope of chemical yeast and a silicone mold in the shape of bears. Also chocolate and sugar candies to decorate.
How to make pumpkin biscuits in the shape of bears
We start beating the eggs with the sugar for five minutes with the help of the rods. Peel the pumpkin well, remove the seeds and we weigh 150g. We cook it for 5 minutes in the microwave.
In a large bowl we put the beaten eggs with the sugar and we are incorporating the melted butter, the flour with the yeast and finally the crushed pumpkin as a puree.
Beat the mixture well and fill the molds that we are going to use, baking for a few 35 minutes at 160º. Then let cool before decorating. Melt 25 g of cover chocolate and fill a small bottle to handle us better.
We put some chocolate dots to make the buttons and we also use chocolate as glue to paste the eyes and mouth that are sugar balls and hearts. We finish by painting the points of the eyes and the line of the mouth with a food marker or with more chocolate.
Processing time | 40 minutes
Difficulty | Easy
Tasting
These pumpkin biscuits in the shape of bears, you can make them with any mold you have, decorating the chosen model accordingly, it is not necessary that you look for this same mold. The good thing is that you get used to making the children's snack cakes at home, thus avoiding industrial pastries. To enjoy them, nothing better than to accompany them with a good glass of milk.
