About this recipe:Soft, cake-like biscuits featuring the delicious autumn flavours of cranberry and pumpkin.
125g butter, softened
200g caster sugar
1 teaspoon vanilla extract
250g tinned pumpkin puree
300g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
100g fresh cranberries, halved
1 teaspoon ground cinnamon
1 tablespoon orange zest
75g chopped walnuts
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 190 C / Gas mark 5. Grease baking trays or line with baking parchment.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon; stir into mixture until well blended. Stir the halved cranberries into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto the prepared baking trays.
Bake for 10 to 12 minutes.
You can find tinned, 100% pumpkin puree at Waitrose, or you can make your own using this recipe.
These biscuits are lovely - full of flavour and soft without being too crumbly.
I made a couple of changes: raisins instead of cranberries (I didn't have any), brown cane sugar instead of caster sugar (I prefer the flavour, although it is harder to cream with the butter).
I also baked them for longer - about 20 minutes - as they just didn't seem done. The result was gorgeously soft, moist biscuits with a nice, firm base. - 31 Oct 2012