Gather the offcuts into a ball and roll out thinly. Use a small round cookie cutter to cut out discs. Arrange on an oven tray, brush with egg, scatter with raw sugar and bake for 10-15 minutes at 170°C, or until golden. Set aside to cool then dust with icing sugar. Serve with your morning cuppa.
Pop the apple and pear peelings in the pot when you make your pumpkin soup. They will add nutrients to your soup and, once blended, you’ll have no idea they are in there, except for the subtle natural sweetness they’ll provide.
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