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Recipe

Skull and cobweb cookies

  • 10 mins cooking
  • Serves 20
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Ingredients

Skull and cobweb cookies
  • 125 gram softened butter
  • 1/2 cup caster sugar
  • 1 egg-yolk
  • 2 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 cup warmed honey
  • 450 gram tub vanilla frosting
  • 1 liquorice strap
  • orange food colouring, few drops
  • 1/2 cup dark chocolate melts, melted

Method

Skull and cobweb cookies
  • 1
    Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease and line 2 oven trays with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in egg-yolk. Sift flour and soda together. Fold into creamed mixture. Mix in honey to form a soft dough. Halve and shape into discs. Wrap in plastic wrap. Chill 30 minutes.
  • 3
    On a lightly floured surface, knead dough gently. Roll out between 2 sheets baking paper until 5mm thick.
  • 4
    Cut out circles from one sheet using a 6cm round cutter, and skulls from the other. Arrange on trays, allowing room for spreading. Bake 8-10 minutes, until firm to touch. Cool completely on tray.
  • 5
    Spread skulls with half frosting. Cut out nose, eyes and teeth from liquorice and arrange as shown.
  • 6
    Tint remaining frosting bright orange with food colouring. Spread over round biscuits. Pipe chocolate in spirals onto biscuits, using a piping bag with a small plain nozzle. Drag a toothpick from centre of biscuit to edge at 2cm intervals to create web pattern.

Notes

MAKES 20 Make a cardboard 'skull' template and use a sharp knife to cut cookies.

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