Cant get enough of pumpkin spice? A perfect lockdown baking idea throughout winter or the rest of the year, that's simple and delicious. Dunk these in the perfect cup of coffee for a great snack time treat.
Ingredients:
-300g plain flour
-225g salted butter
-75g golden caster sugar
-1 1/2 tbsp cinnamon
-1 tbsp ground ginger
-1 tbsp mixed spice
-1 tbsp ground nutmeg
-Icing sugar to dust
-Pumpkin and bat shaped cookie cutters
Preheat the oven to 150°C/Gas 2.
With the flour in a mixing bowl, add the butter and rub together until combined into fine crumbs.
Stir in the caster sugar and all the spices, then work the mixture together until the mixture forms a dough like ball. Kneed briefly until smooth.
On a clean surface, roll out your shortbread dough flat until half a cm in depth. Use the cookie cutters to create your spooky shapes, and transfer these onto a baking tray. Use a sprinkle of extra flour on the surface if you experience sticking.
Repeat step 4 until you’ve shaped all your shortbreads. Then use a fork to lightly prick the surface of each biscuit to help them cook evenly.
Bake for 40-45 minutes, or until the bottoms are hard. Dust with icing sugar while still warm, and allow to cool before eating.
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