Over the summer while my kids are on school holidays I've weeks on end at home. Missing the creative outlet of my studio I gravitate to my kitchen. Baking gives me the same feeling I get when I'm working with clay. It's calming and methodical. And in the end, I get to eat delicious cookies hot off the baking tray. This recipe was originally featured on Markus Hummel's blog
. He's a recipe developer and food photographer (which I'm sure you can tell already from his beautiful photos!) Serves: 12 pieces Cooking Time: 15 min
100 g butter, melted 160 g brown sugar 1 egg yolk 80 g pumpkin puree 1 tsp vanilla paste 230 g wheat flour 3/4 tsp soda 1/4 tsp salt 1 tsp cinnamon 1 tsp pumpkin spice 100 g sugar (for rolling) 1 tsp cinnamon (for rolling)
Mix the butter, brown sugar, egg yolk, pumpkin puree and vanilla in a bowl. Mix the flour, baking soda, salt, cinnamon and pumpkin spice in another bowl. Then add the dry ingredients to the moist ones and mix everything well. Cover the dough and chill for at least 2 hours. Mix the sugar and cinnamon in a small bowl and set aside. Cover 2 baking sheets with baking paper and preheat the oven to 180 degrees top-bottom heat. Use an ice cream scoop (2 tbsp) to form balls out of the dough and roll in the cinnamon sugar until they are completely covered. Then spread them on the baking sheets with enough space and bake for 10-12 minutes. The trick is not to finish baking the cookies, so they stay nice and soft in the middle. Take the biscuits out of the oven and leave them on the tin for 5 minutes, then carefully put them on a wire rack and let them cool completely.