Pumpkin and molasses cookies - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
- 350 g Self-raising white flour
- ½ tsp Salt
- ½ tsp Nutmeg (ground)
- ½ tsp Cinnamon
- ½ tsp Ginger (ground)
- ½ tsp Allspice
- 200 g Butter (unsalted)
- 200 g Unrefined light muscovado sugar
- 30 g Unrefined molasses sugar
- 150 g Pumpkin puree
- 1 Egg(s) (free range) large
- 50 g Unrefined golden caster sugar
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1
Weigh out the flour, salt, nutmeg, cinnamon, ginger and allspice into a bowl and stir together.
For this step you'll need:
- 350g Self-raising white flour
- ½tsp Salt
- ½tsp Nutmeg (ground)
- ½tsp Cinnamon
- ½tsp Ginger (ground)
- ½tsp Allspice
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2
In another bowl cream the butter until pale, then add the light muscovado and molasses sugars along with the pumpkin purée and beat until smooth and creamy. Add the beaten egg and mix until combined.
For this step you'll need:
- 200g Butter (unsalted)
- 200g Unrefined light muscovado sugar
- 30g Unrefined molasses sugar
- 150g Pumpkin puree
- 1 Egg(s) (free range) large
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3
Add the dry ingredients and mix together slowly until you get a smooth but sticky dough. Divide this into 2 and wrap each piece in cling film and place in the fridge for at least 30 minutes.
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4
Preheat the oven to 180C (gas mark 4) and line 2 baking trays with baking parchment.
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5
Place the golden caster sugar onto a plate or shallow bowl. Take one of the pieces of dough out of the fridge, unwrap it and divide it into 12 equal pieces. Roll each piece into a ball and them in the caster sugar. Place these onto the baking trays and lightly press down to flatten, leaving some space in between for the cookies to spread out.
For this step you'll need:
- 50g Unrefined golden caster sugar
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6
Place in the oven for 12-15 minutes or until the cookies are golden brown. Remove from the oven and leave to cool for a few minutes before transferring them onto a wire rack to cool completely.