Spooky Halloween cookies
Gravestones, bats, pumpkin lanterns, these cookies are too good to eat - perfect for scary Halloween food at a party!
- Preparation: 10 mins
- Cooking: 15 mins
- Serves: 15
What you need:
- 275g (10oz) Allinson Nature Friendly plain flour, sifted
- 5ml (1 tsp) baking powder
- 100g (3 1/2oz) Billington's golden caster sugar
- 75g (3oz) butter, diced
- 1 small egg, beaten
- 2 tbsp golden syrup
- 1/2 tsp Silver Spoon Cakecraft Natural Vanilla Extract
- a few drops Silver Spoon Cakecraft Black Food Colour
- a few drops Silver Spoon Cakecraft Red Food Colour
- a few drops Silver Spoon Cakecraft Yellow Food Colour
- Silver Spoon Cakecraft Ready Rolled White Icing
- Selection of Silver Spoon Cakecraft Food Colour
- Selection of Silver Spoon Cakecraft Sprinkles and Decorations
- Silver Spoon Cakecraft Writing Icing
- Silver Spoon Cakecraft Jelly Drops
What you do:
- Preheat the oven to 170°C/fan oven 150°C, 325°F/Gas Mark 3.
- Place the plain flour, baking powder and caster sugar into a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together into a dough.
- Halve the dough. To one half add a few drops black colouring to the dough and knead until well distributed. This will give you a murky, sinister look to your dough - ideal for gravestone and bat cookies.
- To the other half of dough, add a few drops of yellow and a few drops red and knead until a light orange colour has been achieved. This colour is ideal for pumpkin lantern cookies.
- Place the dough in a separate plastic bag and chill in the fridge for 30 minutes.
- Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie. If you going to hang your cookies, make a small hole in the top of each hole using a skewer before cooking.
- Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.
- Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
- If you want to cover your cookies. Colour about a quarter of the ready to roll icing in your required colour. Use black for gravestones and bats and witches. Red and yellow for lanterns and pumpkins. To do this, add a few drops of food colour at a time to the icing, knead the colour through the icing until you get you desired colour. If you want a marbled effect for gravestones or tombstones, do not over-knead the colour so you get a more random distribution of colour. Cut the icing slightly smaller than the cookie. Dot a few spots of writing icing onto the cookie and cover with the coloured rolled icing. Decorate using sprinkles and writing icing.
- For the pumpkin eyes. When the cookies are about 5 minutes away from being ready, push a orange or yellow jelly drop into the eye sections and return to the oven. The jelly drops will melt.
If you are making a variety of cookie shapes, try and cook similar size ones together.
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