Chocolate spice cookies

• 100 GRAM SELF RAISING FLOUR
• 75 GRAM BROWN FLOUR
• 50 GRAM BUTTER
• 100 GRAM BROWN SUGAR
• 1 EGG
• 2 TBSP CACAO
• 1 TSP FIVE SPICES POWDER
• 1/2 TSP ANISEED
• PIECE OF GINGERROOT, grated

• 100 GRAM PUMPKIN, in cubes
• 100 GRAM SELF RAISING FLOUR
• 50 GRAM BROWN FLOUR
• 75 GRAM SUGAR
• PIECE OF GINGERROOT, chopped
• 1 TSP FIVE SPICES POWDER
• 1/2 TSP NUTMEG, grated
• 5 TBSP YOGURT

Knead all ingredients well together and form 30 balls out of this dough. Put them in the fridge for one hour. Put them on a greased baking tray and bake them 10 minutes at 190 degrees Celsius.

Cook the pumpkin 10 minutes and puree it. Mix the puree with all other ingredients and make about 30 heaps on a greased baking tray. Bake them 15 minutes at 160 degrees Celsius.