I have a not-so-secret shortbread obsession. While I don’t see anything particularly wrong with occasional binges on organic, humane, free-range butter… It’s also nice to know that there are alternatives. This month’s ingredient is Butternut Squash and due to my penchant for purees I’ve also been experimenting with squash-based baked goods.

Squash (or sweet potato) puree makes an excellent egg replacement. It brings the dry ingredients together nicely and contributes a delicious moistness and density along with flavor. There are certain combinations that may not seem obvious at first that I would highly encourage you to try: squash and chocolate, squash and coconut, squash and almond.

These cookies are the result of one such experiment with vegan shortbread. They’re not particularly shortbread-y, as I’m still not convinced it’s possible sans buerre. But, they do make an excellent biscuit! If you cut them thinner they come out crunchy like biscotti, a bit thicker and they remain moist and chewy on the inside. Serve with tea or coffee and very possibly a side of whipped cream. For the vegans, keep an eye out and I’ll post my dairy-free whipped cream variations soon.

Butternut Biscuits

2 cups pastry flour
1 cup organic unrefined coconut oil (cold)
1/2 cup plus one tablespoon natural cane sugar (florida crystals)
sea salt
1 teaspoon vanilla extract
1 cup pureed butternut squash
zest and juice of one lemon
1/2 tablespoon pumpkin pie spices

Line two baking sheets with parchment paper.
Using a cuisinart or a mixer (hand or stand), whip the coconut oil until creamy.
Add sugar, a pinch of salt and continue whipping until totally dispersed.
Add flour and lemon zest and mix until incorporated.
Add the squash puree, pumpkin pie spice, salt and vanilla extract and continue to mix until a sticky dough is formed.
Pour out the dough into a piece of parchment paper and wrapping the paper around the dough, roll it into a log. Secure the log on both ends with rubber bands or plastic wrap and refrigerate for at least one hour, but not more than two.
Take out the dough and using a sharp, non-serrated knife, slice the dough into dics 1/8-1/4 inch thick (cut them thinner for crunchier biscuits).
Place the biscuits on the parchment paper-lined baking sheets.
Using a brush coat each biscuit with lemon juice and sprinkle with a light covering of sugar.
Bake for 15-20 minutes or until biscuits are lightly browned. Remove from oven and place the biscuits on a wire rack to cool.