John Myers
Ingredients for 1 servings:
- 300 g pumpkin flesh, e.g. Hokkaido, cooked
- 25 g butter or margarine
- 1 egg(s)
- 250 g flour or half cornstarch
- 1 tsp baking powder
- 1 tbsp honey
- 1 tbsp sugar
- ¼ tsp nutmeg
- 1 tsp cinnamon, maybe more
- 50 ml milk, possibly more
- 50 g dried fruit, possibly more
- Grease for the tray
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Halloween cookies
Mix the butter, sugar, and honey with a mixer. Then, beat the egg and add the crushed pumpkin, mixing to combine the two mixtures. Now, put the flour, salt, and remaining ingredients in a bowl, fold in the remaining mixture, and knead thoroughly. Gradually add the milk and the dried, finely chopped fruit (I used apple, plum, pineapple, and peach) until a soft, supple dough forms. After kneading, roll the dough out to about 2 cm thick and cut into small baking cups (about 5 cm in diameter). I used a small, round glass. Place the baking cups on a greased baking sheet or one lined with baking paper. Then, place the baking sheet in an oven preheated to 230°C and bake for 12-15 minutes. The ingredients make the cookies a bit like gingerbread, as I didn’t skimp on the nutmeg and cinnamon, which are well-known spices in Christmas baking. The same goes for dried fruits.
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