The soft, delicate, rosy, with a crispy crust. . They are delicious with butter, honey or jam, and just made for a leisurely morning tea in the cool autumn weekend. .
1. Preheat oven to 220 degrees. Cover the pan with paper baking.
2. Whisk or hand mixer beat butter in a bowl with sifted powdered sugar into a homogeneous mixture.
3. Add pumpkin puree *, egg and milk mix. Sift the flour into a bowl with the baking powder and salt; accurately connect with the wet mixture.
4. Put weight on floured surface and knead lightly. The dough should be non-sticky, soft and pliable, so if necessary, add the flour, a little bit. Roll out a layer 2 cm thick, cut dough cakes desired diameter, put on a baking sheet, lightly oil with milk and bake for 10 — 12 minutes. Serve warm with butter and jam.
*Prepare pumpkin pureeis very simple. Slices of pumpkin boil until tender in a little water, in the same way as potatoes. Be sure to tilt to the liquid glass, and knead into a smooth puree with a fork or potato tolkushi usual. Refrigerate dough before adding