Cornflake Base Cheesecake (light)
Cheesecake - Italian Style
Chocolate Chestnut Cake
Sticky Chocolate Orange Cake
Custardy Cranberry Bake
Fresh & Dried Fruit Cake
Honeyed Chocolate Fruit & Nut Bar
Gluten Free HRT Cake
Lemon Reverse Cake
Pesach Marmalade Cake
Poppy Seed & Wine Cake
Pumpkin & Apple Cake
Rhubarb Sponge Pudding
Spicy Shortbread -
(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all
Makes 36 biscuits (cookies) depends where you live as to what is a biscuit. Also depending on the fat you choose they can be parve or dairy. If you roast your own pumpkin you will need approximately twice the weight of pumpkin to get obtain the puree.
I have also made these with cob or hazelnuts
2 tsp Baking powder (GF)
1 tsp Cinnamon
Generous grating of Nutmeg
50g (2oz) crushed walnuts
100g (4oz) Rice flour
75g(3oz) Potato flour (starch)
150g (6oz) Soft brown sugar
1 tsp Vanilla essence
100g (4oz) Vegetarian Margarine or Butter
225g (8oz)Tin of pumpkin puree or equivalent in cooked puree
Preheat oven to350ºF, 175ºC, 160ºC fan, Gas Mark 4.
Sieve the Flours, baking powder and spices together.
In another bowl cream the fat and sugar until pale and smooth. Add vanilla and pumpkin.
Fold in the dry ingredients and nuts. Beat until smooth.
Form the mixture into 2.5cm (1" balls) and place on a greased baking sheet. Press flat with fork or the palm of your hand.
Bake for 9 to 12 minutes. Allow to cool - they firm up slightly on cooling. These store well in an airtight tin.