- 100g cold butter
- 450g self-flour, plus a few extra for rolling
- 50g golden caster sugar
- 200g cooked pumpkin
- 80-100ml of milk
- Butter or cream cheese with a splash of cinnamon
- 1-2 tsp pumpkin spice
STEP 1
Heat the oven to around 220C/200C fan/gas mark 7. Tip the flour into the mixing bowl or stand mixer and coarsely grate the butter into it. You should then use a butter knife to stir in the butter and the flour and mix in the sugar and spice.
STEP 2
Add the pumpkin and 80ml of milk to the flour mixture and quickly stir everything together. Add extra milk if needed.
STEP 3
Tip the mixture onto a lightly floured surface and lightly bring together with your hands a couple of times. Roll out until around 4cm thick and stamp out rounds with a 7cm cutter. Reshape the remaining trimmings until all of the dough has been eventually used.
STEP 4
Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for around 10-12 minutes until risen and slightly browned.
Products used to make this recipe
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