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Pumpkin Shortbreads
It’s the season of jack o’lanterns and spooky ghouls, so what could be better than delicious homemade Pumpkin Shortbreads?
This season bake the perfect snacks for kids looking to celebrate Halloween with delicious allergy friendly products.
Nut Free Baking can be difficult to come by, but our vegan baking mixes make it easier than ever.
Try out this recipe with the whole family! It’s the perfect after school snack to stay festive this season!
With parties and gatherings being planned left and right, you can make sure you’re prepared with these fun vegan kids party foods!
Prep:20 mins
Cook:10-15 Minutes
Level:Beginner
Ingredients
- 200g dairy free butter
- 1 tsp vanilla paste
- 100g caster sugar
- 300g Creative Nature all purpose flour
- Orange food dye
- Brown food dye
- Pumpkin cookie cutter
- 300g Icing Sugar
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Method
Method:
- Cream the butter, vanilla paste and sugar together in a mixing bowl. Sieve the flour into the mixing bowl and mix well into a dough.
- Put the dough into cling film and place in the fridge for 30 minutes
- Preheat the oven to 160.
- Once the dough is chilled, roll it out and cut out the cookies using the pumpkin cookie cutter and place on a greaseproof paper tray.
- Cook for around 12-15 minutes until they start to turn golden brown
- Leave to cool for 10 minutes
- It’s time to decorate! Mix your icing sugar with 3 tbsp of water and a couple drops of food colour to the icing sugar. Mix together until the icing sugar has reached your chosen colour.
- Place the icing sugar on all of the cookies and allow to set for another 10 minutes.
- ENJOY!