Pumpkin and cream cheese mummy biscuits
Shortcrust strips wrapped around a spiced pumpkin cream.
Active time45 min
Cooking15 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 1 pinch of ground ginger
- 200 ml plain unsweetened pumpkin purée
- 115 g unsalted butter
- 60 g cream cheese
- 1 egg yolk
- 1 egg
- 1 pinch of ground cinnamon
- ½ tsp vanilla extract
- 200 g plain flour
- 1 g baking powder
- 16 candy eyes
- 2 g fine salt
- 100 g caster sugar
- 1 tbsp brown sugar
Preparation
Let the butter soften. Beat the softened butter with the sugar. Add salt, vanilla and egg. Mix in the flour and baking powder just until a dough forms. Flatten, cover and chill for at least 60 minutes.
115 g unsalted butter1 egg½ tsp vanilla extract200 g plain flour1 g baking powder2 g fine salt100 g caster sugar- bowl
- mixer
- spatula
- lid
Use store-bought plain cooked unsweetened pumpkin purée. While the dough chills, mix the pumpkin purée, cream cheese, spices and brown sugar. Chill the filling. Heat the oven to 180 °C.
1 pinch of ground ginger200 ml plain unsweetened pumpkin purée60 g cream cheese1 pinch of ground cinnamon1 tbsp brown sugar- bowl
- spoon
- oven
Roll the dough between baking paper. Cut rectangles and cut the offcuts into strips. Spread the cream on the rectangles, leaving a border. Cross the strips over the filling and press their ends onto the edges.
- rolling pin
- baking paper
- knife
- tray
Separate the egg yolks from the whites. Beat the yolk and brush over the strips. Bake for about 15 minutes until golden. Rest for five minutes before transferring to a rack. Attach the eyes to the filling once cold.
1 egg yolk16 candy eyes- bowl
- brush
- oven
- rack
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration