Halloween Doggy Pumpkin Treats

Pre heat the oven to 180 (fan assisted)

Prepare the pumpkin for roasting, Cutting in half first, then quarters, scooping out all seeds (you can use in a separate recipe for roasted seeds) then cut into eighths, place on baking tray and roast for 30 mins or until soft.

Once the Pumpkin is out the oven and cooled, peel off the skin, add the flesh into a blender and blitz to a puree. Turn the oven down to 150 ready for the biscuits

Add two thirds of the pumpkin puree (should be about 200g) to a medium bowl or mixer, adding in all the other biscuit ingredients, Mix well with your hands until comes together like a dough. Alternatively you could use a mixer with the dough hook

Sprinkle some flour on your work surface so the dough doesn't stick and roll out (dust the rolling pin with flour also) till about the thickness of a pound coin

once rolled out, dust a little more flour over the top to take off the tackiness so they cut easier. Cut your biscuits out with your cookie cutter, place in the oven on a lined baking tray for 25-35 minutes until golden and dried out

These will store up to 4 weeks in a tin or could also be frozen and defrosted when needed

If choosing to glaze, Mix the rest of the puree (about 100g) with the rest of the glaze ingredients (not the chia seeds) until it resembles a frosting. Pipe, spread or spoon on to the cooled biscuits in any fashion you like. You could also then sprinkle chia seeds over the top to really finish off. - Please note glazed biscuits will only last up to 2 days in the fridge, so its best to glaze if required just before serving.