انشأ بواسطة سبينس
وقت التحضير 30 دقائق
Resting Time 30 minutes
Freezing Time 30 minutes
وقت الطهي 15 دقائق
عدد الأفراد 8
مطبخ الأمريكي
النظام الغذائي نباتي
إرشادات التحضير وصفة متوسطة السهولة
المعلومات الغذائية (لكل حصة)
سعرات حرارية 581
دهون 23.6g
المشبعة 14.5g
بروتين 6.1g
الكربوهيدرات 88g
السكريات 57.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد

طريقة التحضير

تحميل PDF
1

Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.

2

In a mixing bowl, cream together 113g salted butter 100g white sugar and 100g Muscovado sugar until light and fluffy. Add the mashed sweet potato, egg and 1 tsp vanilla extract to the butter mixture, and mix well to combine.

3

In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, spices and salt. Gradually add the dry ingredients to the sweet potato mixture, mixing until a dough forms. Form into a flat circle, cover and chill in the fridge for 30 minutes. Once rested, roll the dough out on a floured surface until it is ½ cm thick.

4

Using a pumpkin-shaped cookie cutter, cut out 16 cookies. Decorate half of these by cutting out eyes and mouths and sprinkling with extra muscovado sugar, leaving the remaining 8 cookies whole to hold in the filling. Freeze the cookies for 30 minutes.

5

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.

6

Meanwhile, prepare the filling. In a mixing bowl, beat together the cream cheese, 60 g salted butter, 250g icing sugar and ½ tsp vanilla extract until smooth and creamy.

7

Once the cookies have cooled, spread a generous amount of the filling onto the bottom side of one cookie, then place another cookie on top to create a sandwich Repeat with the remaining cookies and filling.

8

Store in an airtight container for up to 2 days.