Bass Coast Post
  • Home
    • Home Nov 27
  • News
    • Point of view
    • View from the chamber
  • Coastal Connections
  • Bass Coast Prize
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Geoff Ellis
    • Gill Heal
    • Joan Woods
    • John Coldebella
    • Jordan Crugnale
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Patsy Hunt
    • Pauline Wilkinson
    • Phil Wright
    • Robert Scott
    • Terri Allen
    • Tim Shannon
  • Features
  • Arts
  • Local history
  • Environment
  • Special interest
    • Birdwatching >
      • Birdwatching
    • A cook's journal
    • Foreign Correspondent
    • Gardening
  • Comments
  • Community
    • Diary
    • Courses
    • Groups
  • Contact us

Pumpkin pieces

22/4/2017

0 Comments

 
Picture
By Jan Cheshire
 
MY LOVELY niece in Canada sent me this recipe last year. I had never heard of pumpkin spice biscuits before. This year we have had our usual crop of “feral” pumpkins, so I plan on making these delicious, spicy biscuits very soon. Although they don’t look very inspiring, I’m sure you will enjoy them as much as I do.

PUMPKIN SPICE BISCUITS 
Makes 12
Ingredients
225grams of butter, softened
1 cup sugar
½ cup brown sugar, packed
1 egg
2 teaspoons vanilla essence
¾ cup cooked and pureed pumpkin
3 ¾ cups plain flour
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon mixed spice
½ teaspoon ground ginger
 
Cinnamon sugar
2 heaped tablespoons of sugar
2 teaspoons cinnamon
 
Method
  1. Preheat the oven to 180 degrees. Grease and line a tray with baking paper.
  2. Cream the butter and the two sugars.
  3. Add the beaten egg with the vanilla essence.
  4. Next the cooked and pureed pumpkin.
  5. Then sift the flour with all the spices and the salt and baking powder.
  6. Add to the biscuit mix and stir well.
  7. Using a dessert spoon, dollop the mixture onto the greased and lined baking tray.
  8. Mix the sugar and cinnamon and sprinkle over the biscuits.
  9. Bake for 15 minutes, cool on a wire rack
 
Enjoy! 
0 Comments



Leave a Reply.