- Serves: 15
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus 30 minutes chilling
- Effort: easy
For the biscuits
- 275 g plain flour
- 1 tsp baking powder
- 100 g golden caster sugar
- 75 g butter, diced
- 1 small egg, beaten
- 2 tbsp golden syrup
- 1/2 tsp vanilla extract, such as Silver Spoon Cakecraft
- few drops black food colouring, such as Silver Spoon Cakecraft
- few drops red food colouring, such as Silver Spoon Cakecraft
- few drops yellow food colouring, such as Silver Spoon Cakecraft
- ready rolled white icing, such as Silver Spoon Cakecraft
- food colouring, such as Silver Spoon Cakecraft
- sugar decorations, such as Silver Spoon Cakecraft
- writing icing, such as Silver Spoon Cakecraftsuch as Silver Spoon Cakecraft
- jelly, drops, such as Silver Spoon Cakecraft
Tips and Suggestions
To make pumpkin eyes, push an orange or yellow jelly drop into the eye sections and return to the oven for the last 5 minutes of cooking. The jelly drops will melt.
If you are making a variety of cookie shapes, try and cook similar size ones together.
1. Sift the plain flour and baking powder into a mixing bowl with the sugar. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
2. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together into a dough.
3. Halve the dough. To one half add a few drops black colouring and knead until well distributed. This will give you a murky, sinister look to your dough ideal for gravestone and bat cookies.
4. To the other half of dough, add a few drops of yellow and a few drops red and knead until a light orange colour has been achieved. This colour is ideal for pumpkin lantern cookies.
5. Place the dough in a separate plastic bags and chill in the fridge for 30 minutes.
6. Preheat the oven to 170C/fan 150C/gas 3. Roll the dough out on a lightly floured surface to 5mm thick and, using cutters, stamp out the cookies. If you are using a template, cut around the template with a knife for each cookie. If youre going to hang your cookies, make a small hole in the top of each hole using a skewer before cooking.
7. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.
8. Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
9. To decorate: break off a quarter of the ready to roll icing and add a few drops of food colour to it. Knead the colour through the icing until you get your desired shade (use black for gravestones and bats and witches; red and yellow for lanterns and pumpkins).
10. Cut the icing slightly smaller than the cookie. Dot a few spots of writing icing onto the cookie and cover with the coloured rolled icing. Decorate using sprinkles and writing icing.
Recipe provided by Silver Spoon
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