Spook-tastic Halloween cookies

For the biscuit dough:

115g cold butter, rubbed into 180g plain flour, with 45g caster sugar stirred in, then stir in a few drops vanilla essence mixed with 1 tbsp cold water.  Form into a ball, cover and leave to rest in the fridge for 20 minutes before using.

For the icings:

Fondant icing, coloured with green, black, orange and some not coloured (white) black, green and orange food colouring. edible eyes, white chocolate chips, chocolate vermicelli, chocolate icing pens, white chocolate, dark chocolate.



Your teacher will give you your homemade biscuit dough for your cookies.

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