Leave to rest in the fridge for at least 30 minutes, roll out thinly, cut out and place in the fridge for another 30 minutes before baking. Bake at 180 degrees for 9-10 minutes. Let cool for 6-8 minutes and carefully roll half of the warm cookies in cinnamon sugar.
🎃 Pumpkin filling: Boil 125g pumpkin, mash and cool. 15g chopped pecans, 30g cream cheese, 10g maple syrup, 1/2 tsp cinnamon, 1/4 tsp each ginger, nutmeg and cloves.
🎃Ganache: 90g dark chocolate,
75g heavy cream.
-> Draw a ganache border around a cookies, fill the centre with filling and place another cookie on top. Done!🥰
-Lou✨🥄
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This is for #mymoodymonday @mine.table @slow.food.studio
🍁 #mykalekitchencolourstory by @mykalekitchen @cashmereandcocktailsblog @sweettooth_foodtography @10k_under_10k ✨
🍁 #fallpumpkinchallenge @themessytoast @peaches2peaches @errer.backdrops
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