Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
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.