Halloween cookies recipe
by The Biscuiteers | 0 comments | Print recipeTweet
We love the idea of spells and cauldrons so here are all the ingredients for a truly terrifying witches’ brew, to becast under the watchful eyes of the owl and the black cat.
These cookies are gluten-free chocolatey ones. You'll need cookie cutters shaped like pumpkins, ghosts and/or bats, and a little food dye to make the right coloured icing.
At a glance
- Cuisine English
- Recipe Type Cake
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 20 mins
- Serves 24 people
- 250 g (8.8oz) gluten-free flour
- 1 pinch salt
- 100 g (3.5oz) sugar
- 100 g (3.5oz) butter
- 100 g (3.5oz) dark chocolate
- 90 ml (3.2fl oz) water
- 500 g (17.6oz) icing sugar
- 30 g (1.1oz) egg white powder
- 1 bottle food colouring of choice
- Preheat the oven to 200C/180C fan/gas 6. Sift all the dry ingredients into a bowl and mix together.
- Melt chocolate and butter together carefully over a low heat and pour into the dry ingredients.
- Stir well and then using just the tips of your fingers, rub together the ingredients until the mixture comes together. Stop as soon as a ball can be formed.
- Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately and cut into pumpkin/bat/ghost shapes. Bake for 14-18 minutes, depending on how thick you've rolled the dough.
- For the pumpkin: Use green writing icing to make stalk detail. Pipe orange line around edge of pumpkin and add eye and mouth details. Allow to dry for 5 minutes. Flood with orange (for how to make royal icing, see below, steps 8-10). Allow to dry. Add orange lines for stripes to finish, if wished.
- For the ghost: Outline the body of ghost in white. Outline the eyes and mouth in orange. Allow to dry for 5 minutes. Flood with white runny icing and allow to dry.
- For the big bat: Ice around wing outline in black and pipe a little oval line for the tummy. Allow to dry for 5 minutes. Flood the wings and head with black. After 1 minute, sprinkle on silver glitter and flood the tummy with black. Allow to dry. Brush off excess glitter and add two yellow eyes.
- How to make royal icing: combine the water, icing sugar and egg white powder, starting with the liquids first. Add the dry ingredients and whisk or beat for about 5 minutes if using an electric beater or whisk, or for longer if using a wooden spoon. Whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen.
- Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste. Add colour (optional) a little at a time until you get the desired shade.
- If you are not using immediately, cover the surface of the icing with clingfilm to stop it drying out and refrigerate.
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