Homemade Halloween Cookies – Easy Recipe
These “scary” bat and spider biscuits will get the youngsters thrilled for Halloween. They’ll be a big success because they come with chocolate chip “squashed flies.”
- Prep: 25 mins
- Cook: 20 mins
Ingredients
- 150g butter, softened
- 50g caster sugar
- 100g light brown soft sugar
- 1 tsp vanilla extract
- 1 large egg
- 250g plain flour
- ¼ tsp baking powder
- 100g milk or dark chocolate chips
For decoration
- 60g dark chocolate, melted
- 60g royal icing sugar, mixed with 2 tsp water
- 20 Maltesers
- 5 cream-filled chocolate sandwich cookies
- 10 caramel-filled chocolates
Preparation
- Two baking sheets should be lined with parchment paper and the oven should be preheated to 180°C/160°F/gas 4. With an electric whisk, combine the butter and sugars and beat until frothy and light. Stir in the egg and vanilla after adding them. Once you have a stiff dough, stir in the flour and baking powder with a wooden spoon before incorporating the chocolate chips.
- Roll the 20 pieces of dough into 20 balls. Place them evenly spaced apart on the baking sheets that have been preheated (you might need to bake them in batches). Using the palm of your hand or the bottom of a glass, gently press the tops of the biscuits down. The cookies should be baked for 10 to 12 minutes, or until the edges are golden, and then they should cool for 10 minutes on the baking pans. Place on wire racks and allow to totally cool.
- 10 of the cooled cookies should be spread out in front of you to create the spider cookies. Put the royal icing and melted chocolate into separate piping bags, snip the ends with scissors, and then pipe the mixture onto the cake. To make the head and body of the spider, pipe a dot of royal icing onto the backs of two Maltesers, then position them on one of the biscuits. Repetition is required with the last nine cookies and Maltesers. The chocolate can be used to pipe eight spider legs around the spiders’ bodies. To make the eyes, pipe two tiny royal icing dots onto the heads. To make the pupils, put tiny chocolate dots over the eyes. Use the royal icing to adorn the bodies if you’d like.
- Place the remaining 10 cookies in front of you to begin making the bat cookies. The cream filling should be carefully scraped from the chocolate cookie pieces after separating the cream-filled chocolate sandwich biscuits. Using a little serrated knife, create semicircles out of the chocolate biscuit pieces. Use a little amount of royal icing to adhere a caramel-filled chocolate to the center of each cooled cookie, then use additional to adhere a chocolate cookie semicircle on either side of the chocolates to create bat wings. Using the royal icing and melted chocolate, pipe eyes onto the chocolates.
