Bonfire ‘Bang’ Cookies

This image and recipe are courtesy of Waitrose.com

Kids and adults alike will enjoy these spiced biscuits — and they’ll never
guess the secret vegetable ingredient!

Ingredients:

150g butternut squash, deseeded and skinned weight
150g plain flour, plus extra for dusting
2 tbsp cocoa powder
1 tsp ground mixed spice
100g salted butter, softened and diced
75g light brown muscovado sugar
1 medium egg yolk
1 kiwi fruit
Chocolate writing icing or coloured writing icing
White Chocolate Stars
8 cake pop sticks

 

Method:

1. Grate the butternut squash. Press between plenty of layers of kitchen paper to squeeze out as much moisture as possible.

2. Put the flour, cocoa, mixed spice and butter in a food processor and whizz until the mixture resembles breadcrumbs. Briefly blend in the sugar to mix. Add the grated butternut squash and egg yolk and pulse until you have a soft dough. Wrap in clingfilm and chill for 1 hour.

3. Preheat the oven to 180°C, gas mark 4. Line a large baking sheet with baking parchment. Roll out the dough on a lightly floured surface to 5mm thickness and cut out rounds using an 8cm cutter. Re-roll the trimmings to make extra rounds. Space well apart on the baking sheet.

4. Push a cake pop stick into the edge of each cookie, about two-thirds of the way through. Bake for 15 minutes. Leave on the baking sheet for 5 minutes then transfer to a wire rack to cool.

5. Cut thin slices of kiwi fruit and stamp out star shapes using a small star cutter. Pipe ‘BANG’ onto each cookie with the writing icing and secure the fruit stars and chocolate stars around the edges using a little icing. Leave to firm up slightly before serving.

COOK’S TIP:

Make sure the cake pop sticks you have are suitable for baking. Otherwise, snip the point off sturdy bamboo skewers and use those instead.

Ashford Finalist