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Black Bat Cookie

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Black Bat Cookie
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
0
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Ingredients

for
18
biscuits
For the biscuits
1 ½ cups
1 pinch
1 teaspoon
1 teaspoon
½ teaspoon
¼ cup
½ cup
0.333 cup
1 tablespoon
To decorate
2 cups
powdered sugar (see note)
yellow and red writing icing
Product recommendation
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.

Preparation steps

1.
For the biscuits: sift the dry ingredients into a mixing bowl.
2.
Put the butter, sugar and syrup in a pan and heat gently, stirring, until melted. Allow to cool for 5 minutes.
3.
Pour into the dry ingredients with the milk and mix well. Cover and chill for 30 minutes.
4.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
5.
Roll out the dough on a lightly floured surface. Cut out bat shapes using cookie cutters or a card template.
6.
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.
7.
To decorate: make up the icing according to the packet instructions or see the note. Add black food colouring and stir well.
8.
Put about 1/3 of the icing into a piping bag and pipe around the outline of the biscuits.
9.
Thin the remaining icing with a little water and spread inside the piped outlines. Leave to set.
10.
Add features with the writing icings, as in the photo and leave to set.
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