Ingredients
- butter or margarine, softened slightly1/4 cup
- sugar, white1/4 cup
- egg1
- corn syrup2 tbsp
- butternut squash or pumpkin or squash, cooked and mashed1 cup
- all purpose flour2 2/3 cup
- cream of tartar2 tsp
- baking soda1 tsp
- salt1 pinch
- nutmeg, ground1/2 tsp
- ground ginger1 pinch
- milk, or less1/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
In a separate bowl, beat butter and sugar together with an electric mixer.
Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.
Stir in the squash and half of the sifted dry ingredients.
Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.
Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
Bake at 230°C (450°F) for 18 minutes.
Region evidence: no stated origin (basic dish)
