Shortbread Pumpkin biscuits (under painting)
These simple pumpkin cookies turn out smooth and delicious. You can use them as a canvas for icing decorations or leave these tasty biscuits plain. I have to say—they are honestly really tasty.
Ingredients
Pumpkin biscuits
- 210 gr flour
- 100 gr powdered sugar
- 100 gr butter
- 75 pumpkin puree
- 30 gr liquid honey
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cardamom, nutmeg, ginger, cloves - optional
Instructions
- Making the Dough: Beat the butter and powdered sugar together until you reach a soft, airy consistency, then mix in the honey and pumpkin puree until smooth.
In a separate bowl, combine the flour, spices, baking soda, and salt. Add these dry ingredients to the pumpkin mixture and knead quickly to form the dough. Wrap it up and place it in the refrigerator for at least 2 hours to chill.
Place the dough on a flour-dusted baking sheet. Roll it out between two wooden skewers (or spacers) to ensure the thickness is no more than 0.3 cm.
Use your cutters to make shapes from the rolled dough, then remove the excess.
Since the dough is quite soft, I recommend cutting and rolling it out directly on the baking paper rather than trying to transfer the cut shapes, as they can easily deform during the move.
- Baking: Bake these treats at 180 degrees for about 6-7 minutes.
The finished cookies should be lightly browned on the bottom but remain pale on top. If the edges start turning brown, they are likely overdone.
If you find that they have puffed up a little, you can gently press down on them with a cutting board immediately after taking them out of the oven (just be gentle!). This helps flatten the surface. My batch came out perfectly even on top and barely changed shape.
