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Halloween Cat Cookie

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Halloween Cat Cookie
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
0
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Ingredients

for
15
For the biscuits
cup
½ cup
3 tablespoons
3 cups
1 teaspoon
2 teaspoons
1 teaspoon
ground cinnamon
1 pinch
2 balls
fresh Ginger root (from a jar, finely chopped)
To decorate
2 cups
powdered sugar (see note)
Product recommendation
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.

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
2.
Melt the butter, sugar and syrup in a pan. Remove from the heat and allow to cool slightly.
3.
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.
4.
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.
5.
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.
6.
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.