Ingredients

Preparation

• 1 tablespoon preserved ginger, finely chopped
• 100gr canne sugar
• 100gr butter
• 1 egg
• 70gr pumpkin flesh, grated
• 1 vanilla bean
• 1 teaspoon baking powder
• 150gr plain flour
• 1 pinch salt

Cut vanilla bean in half lenghtwise. Scrape the seeds from the vanilla bean and add the seeds to grated pumpkin. Cream the butter and canne sugar together until it's light and creamy. Add the egg, grated pumpkin, preserved ginger. Mix well. Add baking powder, flour and salt. Mix well to form a dough. Cover the jar and leave the dough to rest 1 hour. Preheat the oven to 170°C.

line four baking sheets with non-stick baking paper. Using your hands, form the dough into walnut-sized balls and arrange on the baking sheets spaced well apart. Bake in the oven for 10 minutes. Allow to cool for a few minutes and then transfer to a wire rack.