Halloween Cookies
Oven Time : 12-14 mins
www.odlums.ie
/recipes/halloween-cookies/
What you need:
- 275g Odlums Cream Plain Flour, plus extra for dusting
- 220g unsalted butter, diced
- 100g icing sugar, sifted
- 2tbsp of milk
- A pinch of salt
Icing
- 200g of icing sugar
- A drop of water
- Food colouring of your liking. (We used red and orange)
- Kelkin chocolate spread slightly melted.
- Halloween cookie cutters
How to:
- Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. If too dry add a tablespoon or two of milk.
- On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in cling film and place it in the fridge for at least 30 minutes.
- Line a baking tray with parchment paper.
- On a lightly floured surface, roll out the dough to 0.5cm thick. Using your preferred Halloween cutters, cut out the biscuits. You can re-roll the trimmings.
- Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.
- Preheat your oven to 170ºC/375ºF/gas mark 5.
- Bake the biscuits for 12–14 minutes until pale and just beginning to colour but cooked through. They should be a nice golden colour.
- The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer to a wire rack to cool.
- Make the icing by mixing the icing sugar with some water. Divide it among 3 bowls and mix in the red food colouring into one and orange into the other, mix them to combine. Keep the other mix plain white.
- Place the icings into separate piping bags and the chocolate spread into a piping bag also.
- Get the kids involved to pipe their designs on top of these cookies and then enjoy.
What you need:
- 275g Odlums Cream Plain Flour, plus extra for dusting
- 220g unsalted butter, diced
- 100g icing sugar, sifted
- 2tbsp of milk
- A pinch of salt
Icing
- 200g of icing sugar
- A drop of water
- Food colouring of your liking. (We used red and orange)
- Kelkin chocolate spread slightly melted.
- Halloween cookie cutters
How to:
- Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. If too dry add a tablespoon or two of milk.
- On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in cling film and place it in the fridge for at least 30 minutes.
- Line a baking tray with parchment paper.
- On a lightly floured surface, roll out the dough to 0.5cm thick. Using your preferred Halloween cutters, cut out the biscuits. You can re-roll the trimmings.
- Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.
- Preheat your oven to 170ºC/375ºF/gas mark 5.
- Bake the biscuits for 12–14 minutes until pale and just beginning to colour but cooked through. They should be a nice golden colour.
- The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer to a wire rack to cool.
- Make the icing by mixing the icing sugar with some water. Divide it among 3 bowls and mix in the red food colouring into one and orange into the other, mix them to combine. Keep the other mix plain white.
- Place the icings into separate piping bags and the chocolate spread into a piping bag also.
- Get the kids involved to pipe their designs on top of these cookies and then enjoy.
