These pumpkin cookies are very simple and fairly quick to make, not to mention delicious. And if you use vegan margarine they are suitable for vegans.
Ingredients: (makes 12 cookies)
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup margarine
¼ cup canned or pre-cooked pumpkin
¼ cup sultanas (or raisins or currants)
2 tbsp Agave nectar (or maple syrup)
1 tbsp pumpkin spice
1 tsp salt
1 tsp vanilla extract
1 tsp olive oil
Coconut flakes (optional)
1 tsp olive oil
Coconut flakes (optional)
tbsp = tablespoon
tsp = teaspoon
Directions: Preheat your oven to 200°C (390°F). Lightly oil a baking sheet.
In a bowl combine the flour, salt, baking soda and pumpkin spice.
In another combine the canned or pre-cooked pumpkin, margarine, olive oil, vanilla extract, sultanas and maple syrup/agave.
Add one of the mixtures to the other and mix together until you get a stiff pastry. Mould into a ball and on a floured surface roll out to about ¼ - ⅓ of an inch thick.
With your pastry cutter or an upturned glass, cut out 2 inch pastry circles. Gather the scraps together and roll out and cut more circles.
Add one of the mixtures to the other and mix together until you get a stiff pastry. Mould into a ball and on a floured surface roll out to about ¼ - ⅓ of an inch thick.
With your pastry cutter or an upturned glass, cut out 2 inch pastry circles. Gather the scraps together and roll out and cut more circles.
Gently pick up the pastry circles, a spatula is good for this, and place on the oiled baking sheet. Sprinkle on the coconuts flakes and place in your oven and bake for 15 minutes until golden.
BespokeSpices.com
