Pumpkin cookie rusks – Life in the South

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 6

Beginner

Difficulty 0

Ingredients

500g margarine
800ml plant-based milk
1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin)
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version)
1 tbsp cinnamon
1kg self-rising flour
1 cup coconut flour
1 cup soy milk powder or milk powder or choice
2 tsp baking powder
1/3 tsp salt

Method

Preheat oven to 180 degrees Celsius.
Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin.
Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining.
Smear or spray the rusk tins with non-stick spray.
Add the rusk batter into the rusk baking trays.
Mix the 1/4- 1/2 cups of sugar with the cinnamon.
Sprinkle the cinnamon sugar over the top of the pumpkin rusks.
Bake the rusks for 50-60 minutes until golden on top
Once golden, remove the rusks from the oven and let them cool completely before removing from the tins.
Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry.
Store the rusks in an air-dry container for up to three weeks.

Photo Gallery

Hope you love these super yummy nostalgic rusks*

M*