Halloween Cookies
Easy Halloween cookies to add a spooky touch – you can get the kids involved in decorating too!
Ingredients
For the biscuits
225 g plain flour, plus extra to dust
50 g unsalted butter, softened
75 g caster sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 medium egg
25 g golden syrup
To decorate
Icing sugar, to dust
Round cookie cutters or Halloween cutters
300 g fondant icing in assorted colours
Icing pens
Method
To make the cookies, in a food processor mix flour, butter, sugar and spices until mixture resembles breadcrumbs. Add egg, syrup and 2tsp cold water, mix the dough just clumps together. Or by hand, rub the butter into the flour and spices using your fingertips; stir in the sugar, followed by the egg and syrup to make a dough. Tip on to a work surface and shape into a disc. Wrap and chill for 45min.
Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment. Lightly flour a work surface and roll out dough to about 3mm thick. Using a round cookie cutter, cut out shapes and transfer to lined sheets, spacing apart. Chill for 15min, to firm up.
Bake for 14min, or until the edges are lightly golden. Leave to cool on the sheets for 5min, then place on wire rack to cool completely.
To decorate, lightly dust a work surface with icing sugar and roll out your chosen colours of sugarpaste/fondant icing until 2mm thick. Using the same cutters as your cookies, stamp out icing in your hosen colours and decorate any way you wish – or get the kids involved to add their creative touch!
Brush the biscuits very lightly with water, then gently stick on the icing. Use icing pens to add more detail, if you like.