As a family we aren’t big on celebrating Halloween. The boys go to Kindy the day Halloween falls on and they can dress up on that day. I think Mr 2.5 will go as a Pirate and Mr 4 will go as a Doctor (he recently asked for a doctors costume which I got from Kmart for $10) so as you can see they won’t be going as anything that is traditionally Halloween such as Pumpkins, Bats, Skeletons, Ghosts etc.
We did however have a little fun in the kitchen making some Halloween biscuits. I think they are kinda cute rather then scary and were fun to make at the same time. This recipe is a change up on the Gingerbread recipe I use very year. The addition of cocoa and the emission of the spices except cinnamon make them the perfect colour and flavour.
INGREDIENTS
1/2 Cup Butter, softened
1/2 Cup Sugar
1/2 Cup Golden Syrup
1 Egg Yolk (keep the egg white for the icing)
2 Cups Plain Flour
1/2 Tsp Baking Powder
1/2 Tsp Bicarbonate Soda
1 Tsp Ground Cinnamon
1/2 Cup Cocoa
1/2 Tsp Salt
Icing:
1 Egg white
2 Cups Icing Sugar
LET’S PUT IT ALTOGETHER
1. Using a stand or hand mixer cream the butter, sugar, golden syrup and egg yolk together untile light and creamy.
2. Add the remaining ingredients and mix well on low.
3. Wrap in plastic wrap and refrigerate for 1 hour minimum.
3. Roll out between two sheets of baking paper until about 5mm thick. You may need a little extra flour if it becomes a little sticky.
4. Cut into shape with cookie cutters. (If it is a hot day work fast or do it with the air conditioning on)
5. Place onto a lined baking tray and bake in a 175 degree Celcius oven for 10-15 minutes. You only want them to be lightly golden as they will set once out of the oven so expect them to still be soft to touch when they come out of the oven.
Repeat until all mixture is used or put the dough wrapped in cling wrap back in the fridge or freezer to make more another day.
Makes approx 30-40 small size cut biscuits.
Icing: whisk the egg white in a small bowl and then beat in the icing sugar gradually until the icing holds its shape. Place into a zip lock bag and cut a tiny slit in the corner of the bag to pipe. Throw any leftover icing away. Leave the biscuits on a flat surface until the icing sets.
Store in a air tight container.
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