Makes 18 cookies

Ingredients:

  • 250g butter, softened
  • 1/2 cup icing sugar
  • 1/2 cup packed brown sugar
  • 2-3 cups flour, sifted
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp salt
  • Few drops orange colouring (optional)

    Directions:

  1. Beat butter and sugar until soft and fluffy. If adding food colouring, add a few drops and mix well to combine.
  2. In a separate bowl add flour, cinnamon, nutmeg, and salt and mix till combined.
  3. To the butter mixture, add flour in increments of 1/2 a cup and mix until a soft dough is formed. Cover it with plastic wrap and refrigerate for 30 minutes.
  4. Once firm, remove from fridge and lightly dust a surface with flour. Roll out dough to 1cm thickness. Using a pumpkin shaped cookie cutter, cut shapes into the dough and place pumpkins on a baking tray. Refrigerate for a further 30 minutes until firm.
  5. Whilst cookies are firming, light your CobbleStone.
  6. Once theCobbleStone has stopped smoking and the flame has subsided, cover the Fenced Roast Rack with foil and place over the Griddle+.
  7. Remove cookies from the fridge and place on fenced roast rack with Dome Lid on. Allow to bake for roughly 5-8 minutes or until the underneath is golden and crispy. Remove from the Fenced Roast Rack and allow to cool completely. Decorate as desired.