A delicious lightly spiced cookie - soft inside but with a sugary crunch on the outside!
Adapted from a recipe shown in The Guardian Feast magazine.
Pumpkin Pie Cookies recipe
A delicious lightly spiced cookie - soft inside but with a sugary crunch on the outside!Adapted from a recipe shown...
Ingredients
| 340g | Plain flour |
| 1 tsp | bicarbonate of soda |
| 1 tsp | cream of tartar |
| 250g | unsalted butter |
| 300g | caster sugar |
| a good pinch | sea salt flakes |
| 1 tsp | vanilla extract |
| 1 | egg, lightly beaten |
| 2 tsp | Pumpkin pie spice mix |
| 2 tbsp | Cinnamon sugar (or ground cinnamon mixed with Demerara sugar) |
Method
- To make the biscuit dough, mix the butter, sugar and salt in a free-standing mixer for 10 minutes until light and fluffy.
- Add the vanilla extract and egg at intervals until fully combined.
- Then, with the mixer on low-medium speed, add the flour & spice blend a spoonful at a time until fully combined.
- Form into a dough and place in the fridge for 20 minutes before shaping into walnut sized balls.
- Preheat the oven to 180C fan.
- Place the cinnamon sugar in a small bowl then roll each cookie ball in the sugar before placing on a greased and lined baking sheet. Space a good distance apart as they will spread.
- Bake for 9-12 minutes depending on how soft you like your cookies.
- Take out of the oven and leave on the tray for 5 minutes before transferring to a wire rack to cool.
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