Pumpkin cookies with toffee

Category: Bakery products

Ingredients
Wheat flour
Sugar
Honey
Egg
Soda
Butter
Cream
Pumpkin

Cooking method

A glass of pulp grated on a coarse grater should be covered with four tablespoons of sugar (100 grams) and left in the refrigerator overnight. Squeeze the resulting juice well.
Heat four tablespoons of this juice, a tablespoon of honey, 100 g of butter in a saucepan until the butter melts.
Mix the squeezed pumpkin with 300 g of flour and a quarter teaspoon of baking soda.
Pour in warm mixture and add one egg.
Knead the dough. The amount of flour depends on the moisture content of the pumpkin, if the dough is very soft and sticky, knead it with more flour. This dough can be kneaded without fear, the quality of the products will not deteriorate.
Roll out the dough on a well-floured surface and cut out the pumpkin or slices with a mold.
Bake for 15 minutes at 200C.
When the cookies are baked, make the toffee. Top up the remaining pumpkin syrup to 125ml with cream, add 75g sugar and 50g butter.
Simmer over high heat for 5 minutes or more, until the mass peels off the walls and consists entirely of large light bubbles. If you do not cook it, the toffee will not harden, and if you overcook it, you get a fudge.
Spread toffee on the cookies.
And my comments: I cut off a small piece of pumpkin, in an unpeeled form it turned out 280 grams. When I rubbed it, it turned out to be a half-liter jar of pumpkin, and an hour later, when the pumpkin let out the juice and settled, about half the jar remained, so I guessed right with the amount of pumpkin
I took the flour exactly according to the recipe, the dough turned out to be plastic, easily rolled out and not sticky.
I made the fondant on the top removed from homemade boiled milk, along with the froth. That is, it is still impossible to call it cream, but this is such fat milk. Further in the comments, the author writes that, if desired, the cream in the fondant can be completely replaced with milk. The hardest part is determining the readiness of the sweet. When I suspected my readiness, I poured the fondant a little on the saucer, let it cool down and ran a groove, if it doesn’t slide, then the fondant is ready.

Note

Pumpkin recipes are very popular in the fall I don't have a vegetable garden, and I don't need to dispose of the pumpkin harvest, but it's impossible to walk past such a beautiful vegetable that looks like autumn itself in the bazaar And when this beauty is brought home, I want to create something no less out of it beautiful, and even tasty. While looking for such a recipe, I stumbled upon this cookie, and I was very surprised why it is still not popularized on my favorite site.
The author of the recipe for the baking guru Chadeyka, the original of the recipe is here: 🔗

do not be alarmed, this is not a monster, overeating pumpkins, but just an enlarged cookie, an inside view

The photo from the author of the recipe is, of course, more beautiful, but I hope that I got the taste. Cookies are similar to shortbread, only less crumbly, slightly flaky. By the way, it is also very tasty without fondant (well, I could not resist while cooking fondant)
In any case, my hopes were fully justified. Try it too!