Pumpkin - 500 gr.
Parmesan - 100 gr.
Flour - 400 + gr.
Baking powder - 2 tsp
Thyme - 5 sprigs
Yogurt - 125 gr.
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Step 1: Pumpkin Puree
Chopped pumpkin in a small pices
Step 2: Boil Pumpkin
Boil pumpkin till pumpkin become soft and flexible.
Drain all water and make a puree by blender.
Step 4: Rub on a Small Grater Parmesan
Rub on a small grater parmesan
Step 5: Mix in a Bowl the Flour (400 Gr.), Baking Powder (2 Tsp), Parmesan and a Couple Tablespoons of Thyme Leaves.
Mix in a bowl the flour (400 gr.), Baking powder (2 tsp), parmesan and a couple tablespoons of thyme leaves.
Step 6: Add 350 Grams of Pumpkin Puree.
Add 350 grams of pumpkin puree.
Step 7: Mix Everything Well and Pour Shovel 125 Grams Natural Yogurt
Mix everything well and pour shovel 125 grams natural yogurt
Step 8: Add Flour and Roll the Dough
Add flour and roll the dough
Step 9: Cutting
Roll it into 2-3 cm thick. Cut any form (or a knife). I have been cutting for cookies in 5 cm diameter. Arrange the biscuits on parchment, brush with beaten egg yolk and sprinkle with pumpkin seeds, for example.
Step 10: Bake at 200 Degrees. 20-30 Minutes. Here We Wait Confident Golden Brown
Bake at 200 degrees. 20-30 minutes. Here we wait confident golden brown