Yumo
1/2 a cup of castor sugar
2 tablespoons of nuttelex
1 egg
1 cup of boiled soft mashed pumpkin
3 cups of gluten-free self-raising flour
1
Beat sugar and butter until creamy. Add egg and pumpkin and mix well.
2
Fold in gluten-free flour. If using a electric mixer use dough hook on a low speed for flour addition.
3
Lightly dust bench surface with flour. Turn out mixer and pat down slightly. Cut using scone cutter.
4
Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.
5
Place on tray lined with baking paper. Brush tops with milk and cook for 10-15 min at 200 degrees.
6
Serve with whatever you like.
Ingredients
1/2 a cup of castor sugar
2 tablespoons of nuttelex
1 egg
1 cup of boiled soft mashed pumpkin
3 cups of gluten-free self-raising flour