This Halloween biscuit recipe is guaranteed to be a hit with the young and the young at heart. The ultimate spooky recipe, this is definitely one to add to the list.
Serves2020
Cook time15 mins15 minutes
Prep time1 hr 30 mins1 hour 30 minutes, + cooling, setting & 30 mins chilling time
+ cooling, setting & 30 mins chilling time
Ingredients
250g butter, softened
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
2 2/3 cups (400g) plain flour
1/4 cup (25g) cocoa powder
Blue gel food colouring, to tint
Ready-to-roll white icing, to decorate
Cornflour, to dust
Ready-to-roll black icing, to decorate
Black writing icing, to decorate
Red food colouring, to decorate
Royal icing
1 Coles Australian Free Range Egg white*
1 tsp lemon juice
1 1/2 cups (240g) pure icing sugar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use an electric mixer to beat butter, sugar and eggs in a large bowl until just combined. Add the flour and cocoa powder. Beat until mixture just comes together. Turn dough onto a lightly floured surface and gently knead until smooth. Divide into 2 portions and shape each portion into a disc. Cover and place in fridge for 30 mins to rest.
Step 2
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll out dough on a lightly floured surface until 3mm thick. Use a small sharp knife to cut out shapes to make a skeleton (draw skeleton shapes, including a skull, eyes, arms, legs and a body, on baking paper and cut out to use as a guide). Place on the lined trays and bake for 10-12 mins or until just firm. Cool on the trays.
Step 3
Meanwhile, to make the royal icing, whisk the egg white and lemon juice in a large bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary to make a thick paste.
Step 4
Pipe or spread royal icing over the biscuits. Set aside to set.
Step 5
Use food colouring to tint a little white icing blue, kneading on a surface lightly dusted with cornflour until well combined. Roll out the blue icing to a 3mm-thick disc. Use a small sharp knife to cut out 2 medium discs. Knead a little black icing on a lightly greased surface until smooth. Roll out to a 3mm-thick disc. Cut out 2 small discs.
Step 6
Arrange biscuits on a serving platter to make a skeleton. Arrange blue and black icing discs over the eye biscuits. Use black writing icing to make a mouth. Decorate with red food colouring.
Prep time1 hr 30 mins1 hour 30 minutes, + cooling, setting & 30 mins chilling time
+ cooling, setting & 30 mins chilling time
Ingredients
250g butter, softened
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
2 2/3 cups (400g) plain flour
1/4 cup (25g) cocoa powder
Blue gel food colouring, to tint
Ready-to-roll white icing, to decorate
Cornflour, to dust
Ready-to-roll black icing, to decorate
Black writing icing, to decorate
Red food colouring, to decorate
Royal icing
1 Coles Australian Free Range Egg white*
1 tsp lemon juice
1 1/2 cups (240g) pure icing sugar
Description
This Halloween biscuit recipe is guaranteed to be a hit with the young and the young at heart. The ultimate spooky recipe, this is definitely one to add to the list.
Method
Step 1
Use an electric mixer to beat butter, sugar and eggs in a large bowl until just combined. Add the flour and cocoa powder. Beat until mixture just comes together. Turn dough onto a lightly floured surface and gently knead until smooth. Divide into 2 portions and shape each portion into a disc. Cover and place in fridge for 30 mins to rest.
Step 2
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll out dough on a lightly floured surface until 3mm thick. Use a small sharp knife to cut out shapes to make a skeleton (draw skeleton shapes, including a skull, eyes, arms, legs and a body, on baking paper and cut out to use as a guide). Place on the lined trays and bake for 10-12 mins or until just firm. Cool on the trays.
Step 3
Meanwhile, to make the royal icing, whisk the egg white and lemon juice in a large bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary to make a thick paste.
Step 4
Pipe or spread royal icing over the biscuits. Set aside to set.
Step 5
Use food colouring to tint a little white icing blue, kneading on a surface lightly dusted with cornflour until well combined. Roll out the blue icing to a 3mm-thick disc. Use a small sharp knife to cut out 2 medium discs. Knead a little black icing on a lightly greased surface until smooth. Roll out to a 3mm-thick disc. Cut out 2 small discs.
Step 6
Arrange biscuits on a serving platter to make a skeleton. Arrange blue and black icing discs over the eye biscuits. Use black writing icing to make a mouth. Decorate with red food colouring.
