250g self raising flour
2 tsp baking powder
25g caster sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp mixed spice
60g chilled unsalted butter
100g baked pumpkin (split pumpkin in half then bake in hot oven for 1 hour, remove seeds & skin)
milk for glaze
cinnamon sugar to decorate
Preheat oven to 170c. Line a baking tray with baking paper and sprinkle on a little flour.
Blitz flour, baking powder, sugar, spices, salt and butter in food processor for 30 seconds until fine. (or gently cut up butter into everything else, then blend with fingertips until it resembles breadcrumbs).
Blend the eggs and pumpkin together, then carefully stir into the dry ingredients with a knife until it comes together as a dough.
Flour a surface, divide the dough and pat into two circles of about 2cm thick. Place the dough circles on the baking tray and cut both into 6 triangles, pulling each segment away a little.
Brush the tops with milk and sprinkle with a little cinnamon sugar. Bake for 15-20 mins until light brown on top.