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Prep time
45 minutes
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Cook time
10 minutes
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Makes
24
Author Notes
These are perfect for autumn time. Deliciously spiced biscuits perfect to warm you up for the colder months.
When September comes around and I start seeing pumpkins more and more, I start to crave them, I want pumpkin everything. —Lucie lu
Ingredients
- For the biscuits
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175 grams
Unsalted Butter
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100 grams
Caster Sugar
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50 grams
lightly packeted Dark Muscovado Sugar
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1
egg
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225 grams
Pumpkin puree
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1 teaspoon
vanilla extract
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165
self raising brown flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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½ teaspoons
salt
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2 teaspoons
cinnamon
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1 teaspoon
all spice
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½ teaspoons
vanilla bean powder
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½ teaspoons
cloves
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½ teaspoons
nutmeg
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½ teaspoons
ground pepper
- the glaze
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1 tablespoon
unsalted butter, melted
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2 tablespoons
milk
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1/2 teaspoon
vanilla extract
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75 grams
powdered sugar
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1 tablespoon
Dark Muscovado Sugar
Directions
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Preheat oven your oven to 180°C. Prepare two trays by laying greaseproof paper on both trays, then set aside.
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In a large bowl, beat the room temperature butter and both sugars until light and fluffy, approximately 5 to 7 minutes.
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Add the egg and vanilla extract, and beat to incorporate.
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Once incorporated add the pumpkin puree and all the spices and beat until it resembles buttercream icing.
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In a separate small bowl, stir the baking powder, baking soda and salt into the flour.
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In the wet bowl incorporate the flour into the bowl in fourths by hand using a spatula.
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Use a tablespoon ice cream scoop to measure out the dough onto the trays or using tablespoon scoop the dough into your hands and form into a ball.
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Once all the balls are formed and placed onto trays flatten the balls with you're hand.
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Bake for 7-10 minutes until cookies are starting to brown.
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Sift the powdered sugar into a bowl.
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In one corner of the bowl pour the remaining ingredients and mix until all combined.
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When the biscuits are fully cooled, dip or drizzle the glaze to your own desired preference.
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