For Kids with Food Allergies Kabocha Baby Biscuits

Name: For Kids with Food Allergies Kabocha Baby Biscuits
Yield: 70 servings
Cuisine: American
Ingredients: 50 grams Katakuriko; 20 grams Strained kabocha pumpkin; 10 grams Sugar; 20 grams Margarine (I used A-1 Soft Margarine)

cookpad.japan @cookpad_jp

Baby biscuits were the first baby snack I came up with when my son was diagnosed with a food allergy, but they came out too hard for little kids to eat! (T T) Six months later, after trial and error, I arrived at this master recipe.

This recipe yield of 70 biscuits is based on the size of generic baby biscuits. It might take time and effort rolling them. Recipe by Tsukonindesumasu

cookpad.japan @cookpad_jp

This recipe yield of 70 biscuits is based on the size of generic baby biscuits. It might take time and effort rolling them. Recipe by Tsukonindesumasu

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Ingredients

70 servings

50 gramsKatakuriko
20 gramsStrained kabocha pumpkin
10 gramsSugar
20 gramsMargarine (I used A-1 Soft Margarine)

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Steps

1

Bring margarine to room temperature, whisk thoroughly, then add sugar and whisk.
2

Add the katakuriko and strained kabocha to mixture (from Step 1) and stir with a wooden spatula.
3

The batter should look like this.
4

Roll out dough evenly, cut into 1 cm x 2 cm rectangles, and roll into balls. (They should be small enough for a baby to eat in one bite.)
5

Bake for about 20 minutes in an oven preheated to 355°F/180°C. The base of the balls should be golden brown when done.
6

This is how they look inside. Crunchy and crumbly, they melt in your mouth as soon as you pop them in.