Spooky Halloween cookies
For nut-allergy sufferers substitute the ground almonds for flour. If you don't have cutters, form the mixture into 4 rolls about 1.5cm (½in) wide. Cut each roll into 4 pieces and make whatever shape you like. To freezepack undecorated cookies into a plastic tub, interleaving with paper. Seal, label and freeze. Use within 3 months. Thaw at room temperature.
- 100g (3½oz) butter
- 100g (3½oz) caster sugar
- 1 medium egg
- Finely grated rind of
- ½ a lemon
- 150g (5oz) plain flour, sifted
- 60g (2oz) ground almonds
- Set the oven to Gas Mark 4/180°C.
- Soften the butter with a wooden spoon, then beat in the sugar until light and fluffy.
- Beat in the egg and lemon rind, flour and ground almonds.
- The dough is very soft, so dust the work surface with flour. Roll the dough out in 2 or 3 batches and cut out shapes with cutters.
- Place the shapes on baking trays and bake about 12-14 minutes. Cool for a few minutes, then transfer to a wire rack.
- To decorate: Make up icing with sifted icing sugar and water. Leave some white icing in the bowl and colour the rest of it in separate bowls with the black, orange and green food colourings, or whatever colourings you have. Let the children ice the cookies, spreading it on with a palette knife, or piping patterns on using icing tubes. Finally, decorate the biscuits with chocolate strands and chocolate drops.
Nutritional information per portion
- Calories 144(kcal)
- Fat 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.