Boris’s Boo Biscuits

  • Yield 1 dozen


1/2 cup pumpkin puree
1/4 cup applesauce (any plain-not cinnamon)
2 whole eggs
2 tablespoons powdered milk
1/4 cup cider
1/2 teaspoon pumpkin pie spice
2 1/2 cups whole wheat flour


  1. Mix together pumpkin and applesauce.
  2. Add eggs and whisk till smooth.
  3. Add powdered milk, pumpkin spice and cider.
  4. Slowly add flour and mix till a firm dough forms. Dough should not be sticky. If it is add more flour slowly till it is no longer sticky.
  5. Roll on floured board to 1/2 inch thick. Cut with cookie cutters (we used an autumn set of acorns/leaves/fruits) or a pizza cutter.
  6. Place on parchment paper covered cookie sheet. They don't need to be spread out too far but they shouldn't touch either.
  7. An optional egg wash of one egg and a tblsp cider can be prepared if you'd like.
  8. Bake for 30-40 minutes in preheated oven. When done they will be dry throughout to keep longer. Allow to cool in oven thats been turned off to ensure dryness.
  9. Keep in airtight container.



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