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)
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.
18 minutes