- STEP 1
Pre heat the oven to 180 (fan assisted)
- STEP 2
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.
- STEP 3
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
- STEP 4
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
- STEP 5
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
- STEP 6
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
- STEP 7
These will store up to 4 weeks in a tin or could also be frozen and defrosted when needed
- STEP 8
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.
