Ingredients
- ¼ cup butter or margarine, softened slightly
- ¼ cup white sugar
- 1 egg
- 2 tbsp corn syrup
- 1 cup cooked, mashed butternut squash, pumpkin, or other squash
- 2 ⅔ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 pinch salt
- ½ tsp ground nutmeg
- 1 pinch ground ginger
- ⅓ cup milk (or less)
Procedure
- 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.