Today I want to share with you my Halloween biscuits recipe. I actually made these last week but am only just getting around to posting this, because, you know, life with two children!! Me and the three year old made them and iced them whilst the baby napped. Miss Belle decided she wanted ghosts and I wanted to try icing some spiders. Note to self, it’s harder than it looks!! This Halloween biscuit recipe is super easy and could actually be used for any holiday. I will definitely be making some Christmas themed ones in a couple of months.
Easy biscuits for any holiday
Halloween biscuits recipe:
200g unsalted butter, at room temperature
100g granulated sugar
1 tsp finely grated lemon zest
1 large free range egg, beaten
1/2 tsp vanilla extract
300g plain flour, sifted
To decorate: Glacé icing
200g icing sugar, sifted
3 tbsp cold water
food colouring and sprinkles of your choice
- Beat the sugar, butter and lemon zest together using a food mixer or handheld whisk until light and fluffy. Add the egg and vanilla extract a tsp at a time making sure you beat the mixture really well after each addition.
- Gradually fold in the flour using a large metal spoon. Top tip – turn the bowl 90 degrees each time you fold the flour over. The mix will become really thick and sticky as you incorporate all the flour.
- Wrap the biscuit mixture in clingfilm (or a beeswax wrap if you have one!) and put in the fridge to chill for at least 1 hour.
- Preheat the oven to 200 C / 180 fan. Lightly grease two baking trays and line with parchment paper.
- Take the biscuit dough from the fridge and let it warm up for a few minutes so you are able to roll it out with a rolling pin. I always split the dough into two first and do one at a time. Roll out the mixture onto a lightly floured surface, so that it’s 5mm thick. Cut out your shapes using your chosen cutters, re-rolling any off cuts as you go. Make sure you allow a good inch between your biscuits as you place them on the trays. For Halloween biscuits I cut some round biscuits to ice with spiders and pumpkins, and some gingerbread men cutters to turn into ghosts.
- Bake for 12-15 minutes until golden brown. Leave to cool.
- Now to decorate! To make the icing, add the water to the icing sugar and mix well. Divide your icing into bowls if you will be having more than one colour. Add any food colouring as necessary. I find gels or pastes work much better than liquid colour. For Halloween biscuits I iced the ghosts in plain white icing and added sprinkles and glitter and goggly eyes. I then made spiders with black icing, although after practicing I realised it was a lot easier to use icing pens for the legs and only the glacé icing for the body! We also made up some orange and used this for pumpkins. I also played about and make spider webs, which worked well by feathering the icing. You can use your imagination and do whatever you fancy! Miss Belle did comment that one of my “spider webs” looked more like a firework, but, that’s sort of seasonal, so I’ll take it!!
The great thing about these biscuits is the minimal ingredients and the fun you can have decorating with your children. You don’t have to make them perfect, the more homemade the look, the better!
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