Halloween Cat Cookie
- For the biscuits
- ⅔ cup
- ½ cup
dark brown sugar
- 3 tablespoons
- 3 cups
- 1 teaspoon
- 2 teaspoons
- 1 teaspoon
- 1 pinch
- 2 balls
fresh Ginger root (from a jar, finely chopped)
- To decorate
- 2 cups
powdered sugar (see note)
If you can't obtain royal icing sugar use the following: 450 g/ 4 1/2 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.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
Melt the butter, sugar and syrup in a pan. Remove from the heat and allow to cool slightly.
Sift the flour, bicarbonate of soda, spices and salt into a mixing bowl. Stir in the butter mixture and chopped ginger and mix to a firm dough. Allow to stand for 5 minutes.
Roll out the dough on a lightly floured surface Cut out cat shapes using cookie cutters or a card template, re-rolling the trimmings and rolling again.
Place on the baking tray and bake for 10-12 mins until golden. Cool on the baking tray for 10 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. Put the icing into a piping bag and pipe around the outline of the biscuits. Pipe eyes and a nose and leave to set.