This recipe was adapted from The Complete Canadian Living Baking Book. Store in an airtight container or these can be individually frozen in an airtight container for up to 2 weeks.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup baked brown sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- pinch of ground cloves
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Method
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together flour through cloves. Using a pastry blender (or two knives), cut in butter until crumbly. In a separate bowl, whisk together buttermilk, pumpkin puree, egg and vanilla; pour over flour mixture. Stir with a fork to make a soft ragged dough.
With lightly floured hands, press dough into a ball. On a floured surface, knead 10 times. Pat into a 10′ x 7″ rectangle, cut rectangle into 6 squares. Cut each square diagonally in half to form triangles. Place triangles about 1″ apart on parchment covered cookie sheets, bake in preheated oven for 18-20 minutes until golden brown. Transfer to a wire rack and cool completely. Store in an airtight container or these can be individually frozen in an airtight container for up to 2 weeks.
