Iced Ghost and Pumpkin Cookies
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the biscuits
- 2 ¼ cups plain flour
- ⅞ cup unsalted butter
- ½ cup caster sugar
- 2 tsps vanilla extract
- 2 egg yolks
- For the decoration
- 1 Tbsp egg whites (lightly beaten)
- 1 Tbsp lemon juice
- 1 ⅔ cups powdered sugar
- orange Food coloring
- green Food coloring
- ¼ cup black Sugar paste
Preparation steps
1.
For the biscuits: heat the oven to 180C, 350F, gas 4. Grease 2 baking trays.
2.
Put the flour into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs.
3.
Add the sugar, vanilla and egg yolks and mix to a soft dough.
4.
Roll out the dough on a floured surface to a thickness of about 5mm|1/4" thick. Using a cutter or template cut out ghost and pumpkin shapes.
5.
Place on the baking trays and bake for 18-20 minutes until turning pale golden around the edges. Cool on the trays for 5 minutes, then place on a wire rack to cool.
6.
For the decoration: put the egg white and lemon juice in a bowl and mix together. Sift in the icing sugar to make a smooth icing. Put just under half the icing into another bowl and stir in a few drops of orange colouring.
7.
Put a small amount of icing into a small bowl and stir in a few drops of green colouring.
8.
Using a small palette knife, spread the icing generously over the biscuits. Use the green icing to from the pumpkin 'stalks'.
9.
Roll small pieces of black sugarpaste for the ghost 'eyes' and attach. Put 2 dots of white icing in the centre of the 'eyes'. Leave to set.
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