SUPERSIZED Bat and Ghost Cookies are the most popular treat at my place for Halloween celebrations.
The shortbread biscuit has a delightful zing of ginger.
It's one of the easiest shortbreads to make, and equally as delicious.
Everyone adores them.
They are the first thing made for Halloween treats for family and friends to enjoy .
Once the shortbread is prepared, you roll it out on a floured bench or on baking parchment paper.
Using the cut-out templates printed on heavy paper or card, place them on the dough and use a knife to create the cookie shapes.
(You'll find the bat and ghost template at the end of this blog post.)
Bake the cookies for 12 to 15 minutes until golden.
Leave them to cool.
Ice when cold.
I used a basic white icing glaze.
The eyes of the ghosts were currants.
On the bats, I used a yellow sanding sugar.
But you can use baking sprinkles in any colour you wish.
Put the sprinkles on the icing before it sets.
Bat & Ghost Cookies:
Supersized, super duper yummy and very cute too.
Bat & Ghost Cookies
Preheat the oven to 180 °C (356 °F)
Ingredients:
2 cups plain flour
4 Tablespoons cornflour (cornstarch)
2 teaspoons ground ginger
2/3 cup of powdered icing sugar
4 Tablespoons of golden Syrup
200 grams (7.05oz) of softened butter
To Make:
In a cake mixer, place all the ingredients.
Mix together until combined, and a dough is formed.
Roll out the dough to a thickness of about 1/2cm (3/8).
Using the template, cut out the ghost and bat shapes from the dough using a knife.
Place the shapes on baking parchment paper-lined trays.
Bake for about 12 to 15 minutes until golden.
When cold, ice the cookies.
Icing:
2 cups Powdered Icing sugar
3 Tablespoons Milk
1/2 teaspoon Vanilla essence
Currants for the ghost's eyes and mouth
Confectioners sanding sugar
In a bowl, mix all ingredients together, adding a little more milk if necessary.
Ice cookies, and leave to set for at least 2 hours.
You'll find a printable recipe HERE.
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