Ingredients
Pumpkin-spiced biscuit
- 1 cup gluten-free flour + extra for dusting.
- 1/2 tablespoon granulated stevia.
- 2 1/2 tablespoons raw cacao powder.
- 1 teaspoon cinnamon.
- 1/2 teaspoon ginger.
- 1/2 teaspoon nutmeg.
- 1/4 teaspoon allspice.
- 75 g cold butter, diced.
- 1/4 cup milk.
Spiced pumpkin butter filling
- 1/2 cup Pumpkin Pure.
- 1/2 teaspoon cinnamon.
- 1/2 teaspoon ground ginger.
Chocolate Coating
- 100g 85% dark chocolate, chopped into small even-sized pieces.
Directions
- 1. Add all ingredients for Pumpkin Butter into a small saucepan, stir well. Bring to the boil over medium heat. Reduce heat to a simmer for 15 minutes, uncovered, stirring often, until the mixture thickens. Remove from the heat and allow to cool before placing in the fridge while you make the biscuits.
2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.
3. In a food processor or a mixing bowl combine all of the ingredients for the Pumpkin-Spiced Biscuits to form a dough. Transfer the dough to a lightly floured surface and knead until smooth. Roll dough out between two sheets of baking paper into a rectangle shape (about 5mm thick).
4. Cut rectangle into 16 smaller rectangles and bake in the oven 10 minutes. Once cooled, spread a thin layer of the chilled Pumpkin Pie Filling over each rectangle biscuit.
5. Sandwich two biscuits on top of each other and press down lightly. Sit them in the fridge while you make the chocolate.
6. Melt the chocolate over a double-boiler or in the microwave until smooth.
7. Dip each biscuit sandwich in the melted chocolate and sit them on baking paper. Set in the fridge before serving.
Note
Ingredients
Pumpkin-spiced biscuit
- 1 cup gluten-free flour + extra for dusting.
- 1/2 tablespoon granulated stevia.
- 2 1/2 tablespoons raw cacao powder.
- 1 teaspoon cinnamon.
- 1/2 teaspoon ginger.
- 1/2 teaspoon nutmeg.
- 1/4 teaspoon allspice.
- 75 g cold butter, diced.
- 1/4 cup milk.
Spiced pumpkin butter filling
- 1/2 cup Pumpkin Pure.
- 1/2 teaspoon cinnamon.
- 1/2 teaspoon ground ginger.
Chocolate Coating
- 100g 85% dark chocolate, chopped into small even-sized pieces.
Directions
- 1. Add all ingredients for Pumpkin Butter into a small saucepan, stir well. Bring to the boil over medium heat. Reduce heat to a simmer for 15 minutes, uncovered, stirring often, until the mixture thickens. Remove from the heat and allow to cool before placing in the fridge while you make the biscuits.
2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.
3. In a food processor or a mixing bowl combine all of the ingredients for the Pumpkin-Spiced Biscuits to form a dough. Transfer the dough to a lightly floured surface and knead until smooth. Roll dough out between two sheets of baking paper into a rectangle shape (about 5mm thick).
4. Cut rectangle into 16 smaller rectangles and bake in the oven 10 minutes. Once cooled, spread a thin layer of the chilled Pumpkin Pie Filling over each rectangle biscuit.
5. Sandwich two biscuits on top of each other and press down lightly. Sit them in the fridge while you make the chocolate.
6. Melt the chocolate over a double-boiler or in the microwave until smooth.
7. Dip each biscuit sandwich in the melted chocolate and sit them on baking paper. Set in the fridge before serving.
Note