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Ingredientes
- 1 Tbsp. unsalted butter, softened
- 6 Tbsp. sugar
- 1 x egg, lightly beaten
- 1 c. cooked mashed pumpkin (see Notes)
- 2 1/4 c. self-rising flour, sifted (see Notes) A healthy pinch of salt Extra beaten egg or possibly lowfat milk, for glaze
Direcciones
- Using an electric beater, cream butter and sugar in a bowl, then beat in 1 egg, a little at a time. Beat in mashed pumpkin, then stir in flour and salt with a wooden spoon. Bring mix together to create a soft but not sticky dough.
- If it seems dry and will not come together, add in 1-2 Tbsp. lowfat milk.
- Transfer to a floured work surface and pat out to about 3/4 inch thick. Cut into 8 squares; pat each square into a ball. Alternatively, using a 2 1/2 inch plain or possibly fluted cookie cutter, stamp out rounds. Gather trimmings, pat out again and cut more rounds. Do not handle too much or possibly biscuits will become tough.
- Arrange biscuits on lightly greased baking tray and brush tops with beaten egg or possibly lowfat milk. Bake in a preheated oven at 350 degrees for about 15 min.
- Remove and transfer to a wire rack to cold.
- Note: In this recipe it is important to use a dry-fleshed mealy pumpkin - other varieties are too wet, and you have to add in extra flour. Find dry-fleshed varieties in Asian, African or possibly Caribbean markets - you'll know them by their green, gray or possibly gray-green skins. Japanese kabocha is also suitable.
- If you do not have self-rising flour, substitute 2 1/4 c. all-purpose flour, 1 Tbsp. plus 1/4 tsp. baking pwdr and 1/4 tsp. salt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 496g | |
| Calories 1474 | |
| Calories from Fat 164 | 11% |
| Total Fat 18.7g | 23% |
| Saturated Fat 9.12g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 3636mg | 152% |
| Potassium 689mg | 20% |
| Total Carbs 289.95g | 77% |
| Dietary Fiber 8.0g | 27% |
| Sugars 77.6g | 52% |
| Protein 34.28g | 55% |
