Spiced Orange & Squash Cookies
Ingredients
Servings: 10
Preppping Time: 10min
Cooking Time: 60min
- 200g Kabotcha Squash
- 200g Plain flour
- 150g Rolled Oats
- 2 tbsp Fresh Ginger, grated
- 1 tbsp Ground Cinnamon
- 1 tbsp Ground Nutmeg
- 1 tsp Baking Powder
- 2 x Oranges, juice of
- 50ml Honey
- Icing sugar
Directions
- Preheat oven to 180c. Cut the squash in half and remove the seeds and pulp. Lay them on a baking tray and roast for 40 minutes. Once cooked, scoop the soft flesh into a bowl and add the orange juice and honey. Combine the ingredients to form a smooth puree.
- Add the oats, flour, and spices to the bowl and stir with a spoon to form a firm dough. Knead the dough by hand for a couple of minutes then shape the dough into gold ball sized portions.
- Line a baking tray with greaseproof paper, laying the dougballs evenly apart. Gently push down with the ball of your hand to form a 2-3 inch cookie. Place in the oven and bake for 20 minutes.
Once cooked, remove from oven and allow to cool on a rack. Drizzle a little icing sugar on top and grate some orange zest over the cookies. Slightly crisp on the outside with a soft chewy centre
**Serving suggestion: you may wish to add a cup of dried fruit or raisins to the cookies for an extra burst of natural sweetness.
