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Halloween biscuits

Name: Halloween biscuits
Total time: 1 h
Ingredients: salted butter 150g, softened; caster sugar 100g; light muscovado sugar 50g; egg 1; vanilla extract 1 tsp; whole milk 1 tbsp; self-raising flour 220g; royal icing sugar 150g; M&Ms 48; black edible decorating pen or black food colouring

1 hour + cooling
makes 24
Easy

Bake these spooky mummy cookies for a Halloween party or 'trick or treat' gift. Get the whole family involved with decorating, the kids will love them!

By Janine Ratcliffe

Published: October 11, 2019 at 3:26 pm

Make our super spooky Halloween biscuits, then check out our Halloween cupcakes, Halloween cake, toffee apples and other Halloween baking ideas.

Ingredients

salted butter 150g, softened
caster sugar 100g
light muscovado sugar 50g
egg 1
vanilla extract 1 tsp
whole milk 1 tbsp
self-raising flour 220g

HALLOWEEN DECORATION

royal icing sugar 150g
M&Ms 48
black edible decorating pen or black food colouring

Method

Step 1

Heat the oven to 190C/fan 170C/gas 5. Beat together the butter and sugars until the mixture is light and creamy, then beat in the egg and add the vanilla extract and the milk. Stir the flour into the mixture to make a dough.
Step 2

Line 2 large baking sheets with baking paper, scoop out the dough in tablespoons and roll into 24 balls. Sit about 8cm apart as they will spread out as they cook. Press a fork onto each ball to flatten it out slightly.
Step 3

Bake for 12 minutes or until golden. Rest the biscuits for a couple of minutes before lifting them off the tray onto a wire rack to cool.
Step 4

To decorate, mix the icing with enough water (about 1-2 tbsp) to make a very thick, toothpaste-like consistency. Fit an icing bag with a flat nozzle and fill with the icing. Pipe flat lines over the biscuits so they resemble bandages (see picture above and on page 114), overlapping a few times. Leave a space for the eyes.
Step 5

Colour the M&Ms with a black dot to make a pupil. Put a little more icing on the back of each one and stick on for eyes. Let the icing set for an hour before eating. The biscuits will keep for a couple of days in an airtight container – use sheets of baking paper between layers if you stack them.