|Butter/Margarine||4 Ounce, softened (About 100 Gram)|
|Caster sugar||4 Ounce (About 100 Gram)|
|Egg whites||2 , lightly beaten|
|Grated orange rind||2|
|Orange food coloring||3 Drop|
|Plain flour||12 Ounce, sifted (About 350 Gram)|
|Glaze icing||1⁄2 Cup (8 tbs)|
|Green food coloring||3 Drop|
Lightly grease two baking trays, prepare and cut a pumpkin pattern, 6cm/2 1/2 in.
in diameter, out of cardboard, and make two greaseproof paper piping bags.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the egg whites, beating continuously.
Beat in the orange rind and enough food colouring to give a deep orange colour, then work in the sifted flour and mix well to make a fairly firm dough.
Knead the dough lightly, then wrap it in cling film and chill for 30 minutes, or longer if you have time.
Roll the dough out on a lightly floured board, to a thickness of 5 mm/ 1/4 in.
Make the pumpkin shapes by placing the cardboard pattern on top of the dough and cutting round it.
Re roll the trimmings to produce as many biscuits as possible.
With a skewer, make a hole near the top of each biscuit, then carefully transfer the biscuits to the prepared baking trays.
Bake the orange pumpkins in a moderately hot oven (190C, 375 F, gas 5) for 20 minutes, or until darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, make the glace icing according to the recipe instructions.
To decorate the biscuits, pour half the glace icing into one of the paper piping bags.
Cut a tiny hole in the point of the bag and pipe eyes, nose and mouth in the centre of each biscuit.
Colour the remaining icing bright green, pour it into the second piping bag, cut a tiny hole in the point of the bag, and pipe vertical lines over the biscuits to represent the 'ribs' of a pumpkin.
Allow the icing to set completely before threading lengths of ribbon through the holes near the tops of the biscuits.