Instructions: Cook pumpkin in boiling salted water until tender. Mash well.

Cream butter and sugar until light and fluffy. Stir in pumpkin and egg, mix thouroughly. Sift flour and salt and stir in. Add milk and mix to a soft dough.

Turn out onto a lightly floured surface, pat or roll out to a 2cm thickness. Stamp out rounds with a floured 5cm cutter, flouring the cutter each time.

Place on a lightly greased baking tray, brush with milk and bake in a hot oven (360F) for 15 minutes or until browned.

Makes about 20.

Serve with afternoon tea.

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