Thursday, 9 February 2012

AMERICANA: Pumpkin Sandwich Cookies

Ganneting has been a bit quiet of late.  I succumbed to the January trend of crash dieting and consumed only low-fat, no-carb, no-booze for a month. Painfully boring. Now the Christmas belly is normal sized its back to being fairly sensible most of the time and a voracious gannet the rest.  Thank God.

A curious side effect of a low-carb diet was to create a sugar craving unlike anything I’ve never felt before. This was a surprising development and it’s seriously good getting my gnashers in the sweet stuff. 

I have a bit of a fetish for American food.  Slightly removed from traditional English food, yet still familiar. British food on steroids: more meat, more cream, more cheese and yes, more sugar.

There is a kitsch element I like in American food packaging.  Mrs Butterworth’s syrupy curves are camp as hell and Libby’s canned pumpkin puree is ace with its slice of plasticky perfect pumpkin pie hinting the possibilities within for an aspiring chef.  Often I’m restricted by what ingredients I can get hold of easily, but having discovered Waitrose stocked Libby’s I got all excited and bought three cans.
The US really like their pumpkin desserts with Halloween, and of course Thanksgiving being the squash’s official sponsors.  There’s loads of weird and wonderful recipes out there but I decided on pumpkin sandwich cookies rather than the obvious pumpkin cream-pie.  

 They were more cakey than cookie-like and the orange hue from the puree gave them an autumnal feel.  I liked the fact they looked like mini burgers with a frosting patty in the middle.  A double whammy of Americana.  The taste was sweet and moist with a comforting undercurrent of mellow spices.  The cream cheese frosting was as lovely as vanilla, sugar, butter and Philadelphia is bound to be, though I wonder if I accidently used a wet bowl to mix it as the resulting mixture was runnier than I expected.  Still addictive though and I kept going back to the surplus.

The recipe called for ground cardamom and ground nutmeg but I couldn’t find any so dry roasted and ground whole green pods before grinding in a pestle a mortar, and just grated some whole nutmeg straight into the mixture.  You don’t have to use canned pumpkin puree – you can actually roast and puree an actual pumpkin and use the same amount, but then you wouldn’t get the tin. 

Pumpkin Sandwich Cookies – From

NB:          I now have a cup measurement but if you don’t: 1 cup = 13 tablespoons.
It’s a bit of a faff but as cups are volume, rather than weight, it’s a bit safer doing that than trying to use equivalent weights, which can change from ingredient to ingredient and fuck up your recipe.

2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cardamom (roast 4 – 5 green cardamoms in a dry pan till fragrant, then grind in a pestle and mortar)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 cups granulated white sugar
1/2 cup brown sugar
1/2 cup butter softened
1 large egg
1 teaspoon vanilla extract
1 cup of pure pumpkin puree (canned or homemade)

Cream Cheese Frosting:
1/4 cups butter, softened
4 ounces, cream cheese, softened
1 cups sifted icing sugar
1/2 teaspoon vanilla extract

1)    Preheat oven to 180 degrees celcius and prepare two flat trays by lining with baking paper.
2)    In a bowl, combine the flour, baking powder, baking soda, cardamom, cinnamon, nutmeg and salt. Mix and set aside.
3)    In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla extract, pumpkin and beat until smooth.
4)    Grab a spatula or wooden spoon, and in two batches, gradually mix in flour mixture, until thoroughly combined.
5)    Drop the cookie dough onto the baking paper using two teaspoons, being sure to leave room for the dough to spread.
6)    Bake for 15 minutes, or until the edges of the cookies are lightly golden brown. They should still be soft to the touch. Carefully transfer to a rack to cool completely.

For the icing:

1) In a medium bowl, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.


Flip half of the cookies upside down. Dollop one teaspoon of the icing in the centre of each upside down cookie. Smooth it around with the back of a teapsoon until the icing just reaches the edges. Top with another cookie and gently press the two cookies together.

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