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Pumpkin Biscuits

Pumpkin Cookies

By WLR's Food Information Executive, Laurence Beeken

Ingredients

  • 250g Pumpkin, Raw, Edible Portion, Average
  • 113g Spread, Low Fat, Average
  • 200g Sugar, Caster, Average
  • 1 Egg/50g Eggs, Free Range, Medium, Average, Weight with Shell
  • 1 Tbsp/13g Vanilla Extract, Average
  • 8 Tbsps/80g Breakfast Cereal, Oats, Average
  • 1 Tsp/2g Baking Powder, Average
  • 1 Tsp/3g Cinnamon, Ground, Average
  • 1 Tsp/5g Salt, Table, Average
  • 150g Sultanas, Average
  • 300g Flour, Plain, Average

Method

  1. Peel, de-seed and chop the pumpkin.
  2. Boil the pumpkin until soft, drain well, then puree. Preheat the oven to 180°C (350°F, Gas Mark 4).
  3. Cream the butter with both sugars until fluffy.
  4. Beat in egg, vanilla & pumpkin puree.
  5. In a seperate bowl mix oats, baking powder, cinnamon, salt, sultanas, and flour.
  6. Add the pumpkin mixture and mix well.
  7. Drop teaspoon sized dollops of the cookie mixture onto a baking tray (makes 40 large cookies) leave plenty of space as they expand.
  8. Bake in oven 12-15 mins

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