Description

Easy to make and simple to decorate, these spooky cookies are perfect Halloween treats!

Preparation time: 45 minutes (plus 30 minutes chilling time for the dough)

Cooking time: 10 minutes

Serves: 20 (depending on the size of your biscuit cutter)

Method

Beat the butter and sugar together until you have a smooth, creamy mix.

Add the egg and mix.

Add the sifted flour and salt and mix – if the dough is too stiff add a splash of milk.

Knead the mixture lightly and form into a smooth dough ball.

Wrap in clingfilm and place in the fridge for half an hour – or longer if you have time.

Preheat oven to 180°C/350°F/gas 4.

Roll the dough out on a lightly floured board.

Use a pumpkin shaped cutter to cut out shapes.

Place on a baking tray lined with greaseproof paper.

Bake for 8 to 10 minutes.

Leave to cool for 10 minutes then transfer to a wire rack.

To make the icing, first sift the icing sugar into a bowl. Lightly beat the egg white and add to the bowl.

Beat with an electric whisk until well mixed.

Add orange food colouring, a little at a time, beating between each addition until you get the colour right.

Add lemon juice to loosen mixture, a little at a time.

You're looking for a pouring consistency but not too thin.

Remember, you can always add more lemon juice to loosen, but you can’t remove it!

Place the cooled biscuits on a small rack over a tin to catch the icing drippings.

Carefully pour the icing over each biscuit letting the excess flood over the side into the tin.

Gather up any excess icing and use to ice more biscuits.

Leave the icing to harden – at least three to four hours.

Make pumpkin faces with the chocolate icing pen and use the green icing pen to colour in the pumpkin stems.