Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Spookie Halloween Cookies

Baking With Kids
Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 275g (10oz) Nature Friendly plain flour, sifted
  • 5ml (1 tsp) baking powder
  • 100g (3½oz) caster sugar
  • 75g (3oz) Stork tub, diced
  • 1 small egg, beaten
  •  2 tbsp golden syrup
  • ½ tsp Natural Vanilla Extract
  • a few drops Black Food Colour
  • a few drops Red Food Colour
  • a few drops Yellow Food Colour

    To decorate:

  • ready rolled white icing
  • Selection of Food Colour
  • Selection of Sprinkles and Decorations
  • Writing Icing
  • Jelly Drops
  • Preheat the oven to 170°C/fan oven 150°C, 325°F/Gas Mark 3.
  • Place the plain flour, baking powder and caster sugar into a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract.  Mix together into a dough. 
  • Halve the dough.  To one half add a few drops black colouring to the dough and knead until well distributed. This will give you a murky, sinister look to your dough – ideal for gravestone and bat cookies.
  • To the other half of dough, add a few drops of yellow and a few drops red and knead until a light orange colour has been achieved.  This colour is ideal for pumpkin lantern cookies.
  • Place the dough in separate plastic bag and chill in the fridge for 30 minutes.
  • Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.  If you going to hang your cookies, make a small hole in the top of each hole using a skewer before cooking.
  • Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.
  • Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.

    To decorate

  • If you want to cover your cookies.  Colour about a quarter of the ready to roll icing in your required colour. Use black for gravestones and bats and witches.  Red and yellow for lanterns and pumpkins.  To do this, add a few drops of food colour at a time to the icing, knead the colour through the icing until you get you desired colour.  If you want a marbled effect for gravestones or tombstones, do not over-knead the colour so you get a more random distribution of colour.  Cut the icing slightly smaller than the cookie.  Dot a few spots of writing icing onto the cookie and cover with the coloured rolled icing.  Decorate using sprinkles and writing icing.
  • For the pumpkin eyes.  When the cookies are about 5 minutes away from being ready, push a orange or yellow jelly drop into the eye sections and return to the oven.  The jelly drops will melt. 
  • Tips:  If you are making a variety of cookie shapes, try and cook similar size ones together.