Broas Castelar (Sweet Pumpkin Biscuits)

• 180 g Caster sugar
• 2 Egg, room temperature
• 60 ml Sunflower oil
• 250 g Canned pumpkin purée
• 320 g Plain flour
• 8 g Baking powder
• 2 tsp Ground cinnamon
• 2 tsp Dried orange zest
• 1 pinch Fine sea salt

1. Heat the oven to 180°C (355°F) and line a baking tray. In a mixing bowl, whisk the caster sugar and eggs for 1 to 2 minutes until slightly thickened and pale.
2. Whisk in the sunflower oil, then whisk in the pumpkin purée until smooth. The mixture should look glossy and evenly combined.
3. In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, dried orange zest and fine sea salt. Add the dry ingredients to the pumpkin mixture and fold until you have a soft, slightly sticky dough with no dry patches.
4. Rest the dough for 10 minutes so the flour hydrates and the biscuits hold their shape. If it still feels very loose, leave it for another 5 minutes.
5. Spoon heaped teaspoons of dough onto the tray, spacing them apart as they will spread slightly. Bake for 14 to 16 minutes until set and lightly golden at the edges, with tops that look dry rather than glossy.
6. Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a rack to cool. Serve with coffee or tea once just warm or fully cooled.

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