Method
- 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
- Tip into a bowl and stir in the sugar
- Add the vanilla and water and bring the mixture together using your hands, but not overworking it
- Put in a plastic bag and let it rest in the fridge for 20 mins
- Roll out your cookie dough evenly (your teacher will show you how) with your rolling pin.
- Cut out your shapes: choose from pumpkins, cats, ghosts, bats, oval shapes (freehand – your teacher will show you)
- 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.
- Bake your cookies at 175C for 6-7 minutes. Keep an eye on them!
- Leave them to cool on the greaseproof paper, before decorating them
- 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.
- Bats: spread the whole cookie with melted dark chocolate, then place edible eyes on, then sprinkle the middle section (the body) with chocolate vermicelli.
- Hats: Spread with black icing or green icing and decorate as you like
- Cats: Spread with black icing then use edible eyes or white chocolate chips with a dot of melted chocolate
- Pumpkins: spread the pumpkin with orange icing and the stalk with green icing
- Eeeeeeek!
