Great fun biscuits for trick or treaters - make a day or two ahead, then fill in before your spooky guests arrive
- 140g butter, softened
- 175g plain flour
- 50g icing sugar
- finely grated zest 1 medium orange
- 100g mascarpone
- 1 tsp icing sugar
- 25g plain chocolate (55% cocoa solids is fine), melted
- 50g icing sugar
- about 1 tbsp orange juice
MethodPut the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
- 175g soft butter, plus extra for greasing
- 100g golden caster sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- zest 1 lemon
- 250g plain flour, plus extra for dusting
- ½ tsp salt
- cake pops or lolly sticks
- 200g icing sugar
- 1 large egg white
- pink and brown food colouring pastes
- pink and gold edible glitter (optional)
- Beat together the butter and sugar until pale and creamy, then beat in the yolk, vanilla and zest. Sift the flour and salt into the bowl, then stir in to make a soft dough. Split into two flat discs, then wrap in cling film and chill for 30 mins, or until firm but not rock hard. Meanwhile, heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Flour the work surface, then roll the dough to 5mm thick. Stamp the dough with an 8cm round cutter, then re-rolling any trimmings. Using the same cutter, cut a crescent moon and a pointy oval shape from each circle. Pinch the corners of the oval and indent the top and bottom to make lips. For moustaches, shape the half moon, pressing a dent into the top of the curve, then tweak and pinch the ends to make a moustache.
- Chill for 10 mins, or until firm, then poke cake pop sticks carefully into the dough. I find putting one hand on top of the dough as I insert the stick with the other prevents the stick from popping through the surface of the dough.
- Bake for 12 mins, one tray at a time, until pale golden. Leave on the tray for 5 mins before lifting to a wire rack (use a palette knife rather than the sticks) and cooling completely. Make the icing by beating the egg white and the sugar until thick and smooth. Divide into four batches and colour them two shades of pink and two of brown. Spoon the darker icings into disposable piping bags and snip off the tips (or use a number 2 nozzle).
- Pipe moustache and lip outlines onto the cookies. Dry for a few mins. Now loosen the paler icings with a few drops of water until runny. Spoon a little onto each cookie and let it flood to the outline, nudging it up to the edge if needed, using a cocktail stick or tip of a teaspoon. Dry for 10 mins, then pipe a darker mouth line onto the lips, and zig-zagged lines over the moustaches. Sprinkle with glitter if using, and leave to set.
- 6tablespoons packed brown sugar*
- 6tablespoons canned pumpkin
- 3tablespoons refrigerated or frozen egg product, thawed
- 2tablespoons olive oil
- 2tablespoons mild-flavor molasses
- 1cup white whole wheat flour
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6tablespoons raisins
- 1/4 cup chopped walnuts
- Line a cookie sheet with a silicone baking mat or parchment paper. In a medium bowl combine the first five ingredients (through molasses).
- In a small bowl stir together the next four ingredients (through salt). Add flour mixture to egg mixture; stir until combined. Stir in raisins and walnuts. Cover and freeze 10 minutes.
- Preheat oven to 350 degrees F. Drop dough into 12 mounds (about 2 tablespoons each) onto prepared cookie sheet. Flatten slightly.
- Bake 12 to 14 minutes or until edges are set. Cool on cookie sheet for 5 minutes. Remove; cool on a wire rack.
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 1 Egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 box (1 pound) confectioner's sugar
- 3 tablespoons powdered egg whites
- Black and yellow food coloring
- In a large bowl, beat together the butter and sugar until light and blended, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour until dough begins to come together. Gather dough into a ball, flatten into a disc and refrigerate 2 hours or overnight.
- Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 3/16-inch thickness. Cut out circles using 3-1/2-inch and 2-1/2-inch cutters. Transfer circles to ungreased cookie sheets. Reroll scraps and cut more circles. Bake cookies at 350 degrees F. for 14 to 16 minutes, rotating halfway, until just browning at edges. Transfer cookies to a rack to cool.
- Combine confectioners sugar, powdered egg whites and 7 tablespoons water in a large bowl. With electric mixer on low speed, beat until blended then increase speed to high and beat 6 minutes. Remove 1 cup icing and tint black with food coloring. Tint remaining icing with yellow food coloring. Mix until smooth. Spread yellow icing onto cookies using a small angled spatula. Let dry completely.
- Transfer black icing to a resealable plastic bag or a piping bag fitted with a writing tip. Pipe eyes and a smiling mouth onto each cookie. Let dry completely at room temperature before stacking cookies. Makes ten 3-1/2- inch cookies and twelve 1-1/2- inch cookies.