Posts Tagged ‘cookies’

Pumpkin and orange cookies

Friday, November 27th, 2009

Pumpkin cookies comp

Masses of the bright-red, sweet-fleshed pumpkins called potimarrons* have been jostling for attention in my weekly veg box lately.

Unfortunately, they don’t keep as well as the ones we grow ourselves. The skin starts to go soft in places and within a few days they deliquesce into a squelchy mess that’s only good for composting, so it’s best to eat them up quickly.

They make delicious soups and gratins, and a recipe I found on Cléa’s blog (in French) suggests grating the raw pumpkin to make a salad with hazelnut flavourings. This works well with walnuts or lightly roasted cashew nuts too.

Here’s another idea : cookies that make the most of the potimarron‘s natural sweetness. Any type of winter squash, such as butternut, could be used.

For 24 cookies:

140 g (5 oz) grated pumpkin
100 ml (4 fl oz) groundnut oil
80 g (3 oz) brown sugar
120 g (4 oz) raisins
Grated zest of an orange
¼ tsp freshly grated nutmeg
120 ml (5 fl oz) soya milk (or other plant milk)
250 g (8 oz) wheatmeal flour (or a mix of plain and wholemeal)
Pinch of salt
1 tsp baking powder

Mix together the pumpkin, oil, sugar, raisins, orange zest, nutmeg and 100 ml (4 fl oz) of the soya milk in one bowl, and the flour, salt and baking powder in another.

Preheat the oven to 180°C (Gas 4).

Gently fold the flour into the pumpkin mixture and add enough extra milk to give a stiff dropping consistency.

Cover two baking trays with baking parchment. Use a tablespoon to make about 12 mounds of the mixture on each tray, spacing them out well and flattening them a bit. Bake for about 20 minutes, turning the trays round halfway.

* They’re the ones on the left of the picture at the top of the page, snuggling under the Aspiring Vegan heading. A quick google suggests “Hokkaido pumpkin” or “chestnut squash” (neither of which I’d heard of) as translations.