Add these cool pumpkin biscuits to your Halloween spread this fall. These yummy biscuits will certainly go down a treat so make sure to make a big enough batch.
Serves 5 – 6 (Makes 20)
Cooking time: 30 mins
What You’ll Need:
- 200g butter
- 100g caster sugar
- 200g plain flour, plus extra for dusting
- 100g ground almonds
- 100g blackberry jelly
What To Do:
Place the butter, sugar, flour and almonds in a food processor and blend until the mixture comes together and forms a ball. Wrap in clingfilm and chill for 1 hour.
Heat the oven to 180°C/160°C fan/Gas4. Divide the pastry in half. Roll out half on a lightly floured work surface to approximately 5mm thick and, using a pumpkin-shape cutter or template, cut out 20 pumpkins.
Repeat with the remaining dough then,for these ones, cut out eyes, a mouth and a nose with a small, sharp knife.
Arrange all the biscuits on non-stick baking sheets and cook for 25-30 minutes, until just golden. Allow to cool on the trays for 10 minutes then transfer to cooling racks to cool completely.
Use a little blackberry jelly to sandwich a plain cookie with one that has a face cut into it.
Recipe from Morrisons Magazine