I have a confession to make. I have never ever eaten or cooked pumpkin before. Ever.
Every autumn almost all stores packed full with pumpkins. Small and large, but always orange in colour would sit on the shelves. And every year I would slowly walk by them, hesitating to buy.
I guess I was just afraid I won’t like how it tastes and not to disappoint myself I never bought one. Or maybe because I have never seen my mother cooking it. Either way, for the past seven years I avoided buying or tasting anything with pumpkin.
But every year seeing more and more scrumptious photos and recipes of pumpkin pies, cookies and soups, I finally decided to buy a pumpkin.
Yes, I bought, cooked and ate it. And let me tell you, my oh my it was delicious! I only have one regret, and that is not buying one earlier!
First thing what I was eager to try were cookies. And you know what? They turned out better than I expected. Actually they were so good I made them twice since then. And I am sure there will be more pumpkin cookies in the future. Just maybe instead of sultanas there will be nuts or maybe chocolate.
Pumpkin and Sultana Cookies
Prep time : 20 min
Baking time : 20 min
(Makes 20 cookies)
125 g all-purpose flour
125 g whole wheat flour
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg
60 g Demerara sugar
60 ml sunflower oil
1 egg, lightly beaten
120 g pumpkin puree
80 g sultanas
Preheat oven to 180⁰C, line 2 baking sheets.
In a large bowl combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In a separate bowl combine rest of the ingredients, then stir in flour mix.
Drop cookie dough by heaping tablespoons onto lined baking sheet, flatten slightly. Bake for 17-20 minutes in the preheated oven.
Cool cookies before serving.
Serve cookies as they are or make a glaze by combining confectioner’s sugar, vanilla essence and milk as needed to achieve drizzling consistency. Or simply melt some white chocolate and drizzle over the cookies.
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