Bat and pumpkin Halloween cookies
Average rating:
Easy to make and a doddle to decorate, these spooky cookies are perfect for a Halloween treat.
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Prep time: 10 mins
(plus 30 mins chilling) -
Cooking time: 12 mins
(may need 2 mins extra) -
Total time: 22 mins
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Makes: 18
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
You can find packs of themed cookie cutters in kitchenware shops or some larger supermarket, but if not, just cut out templates from firm card.
- 100g (4oz) butter, softened
- 50g (2oz) caster sugar
- 150g (5oz) sifted plain flour
- 2.5ml (½ tsp) ground mixed spice
Method
- Place the softened butter in a bowl with the caster sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in clingfilm and chill in the fridge for 30 mins.
- Preheat oven to 180°C (350°F, gas mark 4). Roll out the dough on a lightly floured surface and stamp out about 10 bats and 8 pumpkins, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.
- Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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