60 g (2 oz) butter
2 tablespoons caster sugar
1/2 cup cooked mashed pumpkin
1 egg
1/2 cup milk
2 1/2 cups self-raising flour
2 tablespoons caster sugar
1/2 cup cooked mashed pumpkin
1 egg
1/2 cup milk
2 1/2 cups self-raising flour
method
1. Cream butter and sugar.
2. Add the pumpkin and mix well.
3. Add egg and mix in milk a little at a time.
4. Add the sifted flour and mix to a soft dough.
5. Turn onto a floured board and knead lightly.
6. Roll out to 2 cm (3/4 inch) thick and cut into rounds with a floured cutter.
7. Place rounds onto a greased baking tray.
8. Glaze with milk and bake in a hot oven 200-230°C (400-450°F) for 15 to 20 minutes.
9. Turn onto a wire rack and when cool break open and spread with butter.
2. Add the pumpkin and mix well.
3. Add egg and mix in milk a little at a time.
4. Add the sifted flour and mix to a soft dough.
5. Turn onto a floured board and knead lightly.
6. Roll out to 2 cm (3/4 inch) thick and cut into rounds with a floured cutter.
7. Place rounds onto a greased baking tray.
8. Glaze with milk and bake in a hot oven 200-230°C (400-450°F) for 15 to 20 minutes.
9. Turn onto a wire rack and when cool break open and spread with butter.
serving amount
yield: 18
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