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Spook Cookies

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Spook Cookies
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
0
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Ingredients

for
8
biscuits
For the biscuits
½ cup
½ cup
superfine caster sugar
1
egg (beaten)
1
lemon (finely grated zest)
2 cups
To decorate
4 cups
1 tablespoon
½ cup
black Jellybean

Preparation steps

1.
For the biscuits: heat the oven to 190°C (170° fan) 375°F gas 5. Line a large baking tray with non-stick baking paper.
2.
Beat the butter and sugar together in a bowl until soft and light.
3.
Beat in the egg and lemon zest, a little at a time, until blended.
4.
Stir in the flour and mix to a dough.
5.
Roll out the dough out on a lightly floured surface to a thickness of 1cm|1/2". Using a cookie cutter or card template, cut ghost shapes out of the dough and place on the baking tray.
6.
Bake for 8-10 minutes until cooked through. Cool on the baking tray for 5 minutes, then place on a wire rack to cool completely.
7.
To decorate: sift the icing sugar into a bowl and beat in the lemon juice. Add just enough water to give a thick consistency- the mixture should be thick enough to coat the back of a spoon.
8.
Spread a thick layer of icing over the biscuits. Shape small rings from the sugarpaste and attach to the biscuits for the eyes. Place half a jellybean in each ring for the eyeballs and attach a whole jellybean for the mouth. Leave to set.
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