Recipe: Pumpkin Spice Shortbread

 

I think it’s safe to say that I’m a little obsessed with pumpkin spice, even though I’m yet to have a PSL so far this year. So today I’ll be sharing with you my recipe for Pumpkin Spice Shortbread. Rich and buttery, this crumbly shortbread embodies all the flavours of Autumn whilst still melting in the mouth and being absolutely delicious. 

Ingredients 

- 115g Butter

- 175g Plain Flour 

- 55g Caster Sugar

- Pinch Of Salt

- 2 Tsps Pumpkin Spice Mix 

Method 

1- Pre heat the oven to 180C. Line a tin of your choosing with greaseproof paper. This can be a round sandwich tin like I used or a flat baking tray so you can roll and cut out your desired shape. 

2- Into a bowl place your plain flour, caster sugar and salt/ 

3- Add your butter and rub together until it resembles breadcrumbs. You can also use a food processor to do this but I don’t have one and find it quite satisfying to do with my fingers. 

4- Add your pumpkin spice mix and continue to rub together with your fingers until the mixture starts coming together to resemble a dough. You may require some water to get the dough to come together but you don’t want to add too much as it’ll make the dough too wet and it will just stick to the sides of the bowl. 

5- Now I planned on using some leave shaped cutters and being all Autumnal and that but my amazon order got lost in the post and I had to just pop my dough into my prepared round tin and bake it. You can use any cutter you like and just need to roll the dough out on a lightly floured surface before using your cutters to create your desired shape. Then it’s just a case of popping them onto your prepared tin and popping them into the oven for 10-15 minutes or until the edges are golden brown. 

6- Once your shortbread is cooked, leave it to cool in the tin completely. Then once it’s cooled all that’s left to do is cut it if you’ve cooked it in a tin like mine or just peel gently off the greaseproof paper and enjoy with a cup of coffee.