Black Bat Cookie
ready in 1 hr 25 min.
- For the biscuits
- 1 ½ cups
- 1 pinch
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- ¼ cup
- ½ cup
light brown sugar
- 0.333 cup
- 1 tablespoon
If you can't obtain royal icing sugar use the following: 450 g | 3.5 cups icing (confectioners') sugar 5 tbsp meringue powder 1/2 tsp cream of tartar 3 tbsp water Mix together all the ingredients and beat well. Add more water until smooth and thick. Continue to beat until stiff.
For the biscuits: sift the dry ingredients into a mixing bowl.
Put the butter, sugar and syrup in a pan and heat gently, stirring, until melted. Allow to cool for 5 minutes.
Pour into the dry ingredients with the milk and mix well. Cover and chill for 30 minutes.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
Roll out the dough on a lightly floured surface. Cut out bat shapes using cookie cutters or a card template.
Bake for 10-12 minutes until golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
To decorate: make up the icing according to the packet instructions or see the note. Add black food colouring and stir well.
Put about 1/3 of the icing into a piping bag and pipe around the outline of the biscuits.
Thin the remaining icing with a little water and spread inside the piped outlines. Leave to set.
Add features with the writing icings, as in the photo and leave to set.