Thursday, 29 December 2011

Spiced Pumpkin & Pecan Biscuits

Hello all!

I want so badly to say Happy New Year to you, however I am being incredibly impatient and cannot wait to post this recipe! And also I kind of wasn't prepared to say goodbye to 2011 in that last post as I was all hyped up about Christmas. So now that all the Christmas stuff has died down, I'm ready to release this year and head on to 2012! So, if you're reading this in 2011, Happy 2011! And if you're reading this in 2012, Happy New Year!

2011 has been a big year, but 2012 will be even bigger. For one thing, it's my last year at school, and then the big wide world is right there waiting for me. I'm kind of scared, very excited, happy and sad. Endings and beginnings, hellos and goodbyes, and lots of study! Ugh.

Oh well, at the moment I'll just take things day by day, and see what happens from there.

At the moment, I'm living it up in the Snowy Mountains - except it's summer. I love the snow, but at this time of year it's just as beautiful. The wildflowers, the green slopes, and the crystal clear rivers - it's so peaceful, the perfect way to see out the year. Yesterday and today we went on an overnight hike. Camping out in the mountains was magical... and extremely cold at night! Going off track was wonderful - you really get away from the tourist-y rush, and feel like intrepid explorers! Camping here is like nothing else. Because there are no trees, you can see forever.

But anyway, onto the biscuits. I know what you're thinking - pumpkin?! In a biscuit?!
But have no fear. These biscuits have been delightfully made over by the addition of cinnamon, mixed spice and maple syrup, and mixing in pecans give a lovely crunch to the soft and almost cake-like texture. They're feather light and wholesome. Perfect with a cup of tea!

{Recipe adapted from Honey and Jam}

Spiced Pumpkin and Pecan Biscuits

Makes 24

2 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp mixed spice
Pinch of salt
1/2 cup butter, softened
1 2/3 cups caster sugar
2 tbsp maple syrup
1/2 cup pecan nuts, toasted
300g steamed or roasted butternut pumpkin, mashed
1 egg


Preheat the oven to 180 degrees celsius. Line 2-3 baking trays with baking paper.

Combine flour, baking powder, baking soda, cinnamon, mixed spice and salt in a large mixing bowl. Set aside.

In a medium bowl, cream the butter and sugar with an electric mixer. Add the pumpkin, egg, and maple syrup, and beat until smooth. Mix in the dry ingredients, and the cooled pecan nuts.

Using a tablespoon, place spoonfuls of the mixture onto the lined baking trays, and flatten slightly.

Bake for 15 to 20 minutes, or until lightly golden brown around the edges.

P.S. Happy New Year again! Yay!

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