Halloween Ghost Biscuits
Try your hand at making these easy iced biscuits this October – spook your friends and family! Why not use your leftover Condensed Milk to make some Chocolate Chip Cookies?
Butter
Brown sugar
Egg
Plain flour
Self raising flour
You will also need…
Ghost shaped cookie cutter, 200g readymade white fondant icing, black writing icing and silver balls to decorate
Step 1 of 4
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Line 2-3 baking sheets with parchment.
Step 2 of 4
Beat the butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then gently fold in the flours. Mix to a firm but sticky dough. Cover in cling film and chill for 30 minutes.
Step 3 of 4
Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut shapes out then transfer to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack.
Step 4 of 4
Roll out the white icing to the thickness of a 50p coin. Use the same cutter to cut out white ghost shapes from the icing. Brush a little water onto one side of the icing ghosts and lay on top of the cooled biscuits. Press on gently then add some spooky faces with the black icing and silver balls.
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Halloween Ghost Biscuits
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Prep: 15 mins
COOK: 10 MINS
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Quite Easy
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SERVES: 25
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Ingredients
Butter
150gBrown sugar
150gEgg
1Plain flour
175gSelf raising flour
115gYou will also need…
Ghost shaped cookie cutter, 200g readymade white fondant icing, black writing icing and silver balls to decorate
-
Method
Step 1 of 4
Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Line 2-3 baking sheets with parchment.
Step 2 of 4
Beat the butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then gently fold in the flours. Mix to a firm but sticky dough. Cover in cling film and chill for 30 minutes.
Step 3 of 4
Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut shapes out then transfer to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack.
Step 4 of 4
Roll out the white icing to the thickness of a 50p coin. Use the same cutter to cut out white ghost shapes from the icing. Brush a little water onto one side of the icing ghosts and lay on top of the cooled biscuits. Press on gently then add some spooky faces with the black icing and silver balls.