The Efx3 Recipe Collection

These are very tasty pumpkins and spice cookies that you can roll out and cut into cute fall shapes then decorate as you like, I did fall leaves and acorns here but last week I made some that were Jack-O-Lanterns. This cookie is firm almost like thick sweet pie crust(but moister) they have a good flavor to them and don’t really need the frosting if you wish to leave that off.

1 cup butter(it is safe to use half shorting if you want them to have a longer shelf life)

3/4 cup packed brown sugar

1 Tablespoon Orange Zest OR 1 Teaspoon Orange Extract

1/2 cup packed pumpkin puree

1 egg yolk

1 teaspoon vanilla extract

2  1/4 cups regular flour

1/4 cup whole wheat/graham flour

1/2 teaspoon each Ginger, Cinnamon, Nutmeg and Clove

Prep time: 1 hour

First Cream together the butter, sugar and orange zest/extract.

Then add the pumpkin, egg yolk and vanilla.

Sift together the flours and the spices.

Carefully mix the flour/spice into the wet ingredients.

Chill the dough for 30 Minutes.

Roll out on a well floured surface and cut into desired shapes, place slightly apart on lightly greased baking sheets.

Bake at 375f  for 10 minutes. Makes about 2  1/2 dozen cookies.

Let them cool, and frost with Simple Icing. (1 cup confectioners sugar, 1/2 tsp vanilla and 1Tblsp milk)

Stupidly quick ‘n’ easy. No pics – they were gone too fast!

Base Ingredients:

2 cups self-raising flour
1 cup milk
2 tbsp cream
(If the milk / cream is sour, even better – it may sound icky but it makes the scones taste nicer )

Prep time: 5 minutes
Cooking time: roughly 20 minutes at 200C

Method:

• Mix all of the ingredients in a bowl until it makes a thick, sticky batter. If it’s too dry, add a little milk; too wet, add a little flour.
• Spoon blobs onto a greased baking tray. Should make 6 in total. Bake until the tops begin turning golden.

The good thing about this mix is you can add anything you want to the base ingredients. However if you’re putting something ‘heavy’ in, add a 1/4 tsp of baking powder too.

Last night I made them with 1/2 a small grated onion, some thyme and rosemary, and had one of those just now warmed with melted Camembert and plum jam on top – delicious!

This morning I used the same base mix and added about 1/4 cup of sugar and 2 tbsp of maple syrup (as well as the 1/4 tsp baking powder), and we had those for breakfast with butter and honey. Yum!