Spook-tastic Halloween cookies

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Method

  1. For the biscuit dough: Place the flour and cubed cold butter into a food processor (or rub in by hand if you don’t have a food processor) and pulse a few times until the mixture looks like coarse breadcrumbs
  2. Tip into a bowl and stir in the sugar
  3. Add the vanilla and water and bring the mixture together using your hands, but not overworking it
  4. Put in a plastic bag and let it rest in the fridge for 20 mins
  5. Roll out your cookie dough evenly (your teacher will show you how) with your rolling pin.
  6. Cut out your shapes: choose from pumpkins, cats, ghosts, bats, oval shapes (freehand – your teacher will show you)
  7. Using a knife, carefully place the cut out cookies onto a baking tray with greaseproof paper on it.  Refrigerate for 10 minutes to allow the dough to firm up before it cooks.
  8. Bake your cookies at 175C for 6-7 minutes. Keep an eye on them!
  9. Leave them to cool on the greaseproof paper, before decorating them
  10. Ghosts: spread the top three quarters of the cookie with thick icing sugar, using the back of a spoon. Tilt the cookie a bit so that it drips down. Put edible eyes or chocolate chips for eyes, and pipe on a ghoulish mouth – a long oval shape, and let this drip a bit.
  11. Bats: spread the whole cookie with melted dark chocolate, then place edible eyes on, then sprinkle the middle section (the body) with chocolate vermicelli.
  12. Hats: Spread with black icing or green icing and decorate as you like
  13. Cats: Spread with black icing then use edible eyes or white chocolate chips with a dot of melted chocolate
  14. Pumpkins:  spread the pumpkin with orange icing and the stalk with green icing
  15. Eeeeeeek!