pumpkin butter cutout cookies
a halloween cookie made with pumpkin butter
- 2 cups gluten free flour plus extra for dusting and rolling the biscuits
- 1 teaspoon xanthan gum (unless your flour already has it added)
- ¼ teaspoon baking powder
- ¼ salt
- 2 teaspoons pumpkin spice∗
- ½ light brown sugar
- 112g butter at room temperature
- 113g pumpkin butter∗
- 1 cup icing sugar
- 1 egg white beaten until it is frothy
- food colours of your choice
- cookie cutters of your choice
- 500g pumpkin
- 1/2 cup maple syrup
- 3/4 cup apple cider or apple juice
- 2 teaspoons pumpkin pie spice*
- Steam or boil the pumkin till cooked and puree.
- In a heavy-bottom pot, combine the pumpkin puree with the maple syrup, apple cider (or juice) and pumpkin pie spice. Mix to combine well and then simmer over medium heat, stirring frequently, until reduced by about half (at least 30 minutes, depending upon the moisture content of your pumpkin puree). Stirring will keep the mixture from splattering.
- Allow to cool completely before baking with it. Store in an airtight container in the fridge until ready to use.
*pumpkin Pie Spice
- To make your own: in a small bowl, place 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves and ¼ teaspoon nutmeg. Mix to combine.
- Preheat your oven to 180º C.
- In a large bowl mix together all the dry ingredients, until well combined.
- Create a well in the middle and rub the butter into the dry ingredients until it resembles large, crumbly breadcrumbs. Add the pumpkin butter and mix with your hands until it forms a smooth dough. Place the dough in its bowl in the fridge for 5 minutes, to cool down a little and rest.
- Flour your work surface with the GF flour and divide the cookie dough in half – easier to work with a smaller quantity. Roll out one half until the dough is approximately 2cm thick. Use your cutter to cut out the biscuits and lay them on a tray covered with baking paper or a silmat.
- Bake in the oven till golden brown which should take about 8-10 minutes.
- Re-roll the offcuts until you have used up all the dough. The top of the dough can get sticky while rolling so don’t be afraid to dust with flour to make sure the roller doesn’t stick.
- While the biscuits are baking and cooling down, mix up the icing. Add the egg white, lightly beaten until frothy, to the icing sugar and mix together until smooth and creamy. If it is a little too runny add some more icing sugar. Divide the icing into smaller bowls if you wish to make more then one colour. Colour as desired. I used a piping bag but you can use a teaspoon to apply the icing, and a toothpick to create the patterns with the other colour.
- The kids will have fun helping you.
- The time allocated excludes the time for making the pumpkin butter and the pumpkin spice. These need to be done before making the biscuits
Amanda In The Kitchen http://www.amandainthekitchen.com/