Healthy Kids

Pumpkin drop biscuits recipe

Pre-prepare the pumpkin by steaming 1 cup of 1 cm cubes for 10–15 minutes, then puréeing.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 2

  • makes: 12 large biscuits

  • Fresh from the garden: pumpkin

  • season: Autumn

Tip: If you wanted to cut these biscuits out rather than making drop biscuits, use the minimum amount of milk. The dough will be less sticky and easier to work with. Flour your board liberally, roll out the dough to 2.5–3.0 cm thick and cut. Bake for the same amount of time.


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What to do

    1. Preheat the oven to 180°C.

    2. Prepare all of the ingredients based on the instructions in the ingredients list.

    3. Line a baking tray with baking paper.

    4. Combine the flour, baking powder, salt, sugar and cinnamon in the large bowl.

    5. Use fingertips to rub the butter into the dry ingredients, or pulse in a food processor

    6.  Stir in the milk, pumpkin and vanilla until all ingredients are combined.

    7. Drop heaped teaspoons of mix onto the baking tray.

    8. Bake for 15–20 minutes or until the biscuit bottoms have slightly browned.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

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