Now, I know what you’re all going to say… it’s past Halloween, so why are you only just putting up a recipe for Halloween biscuits Ellie?! In my defence, these were meant to go up before Halloween (obviously haha!) but I’ve been really busy at uni and didn’t get round to writing up the recipe. However, they were very kindly made for my blog by my sister and her friends, and they’re too beautiful not to go up, so you’re getting them now! The biscuit recipe and basic icing ideas would also work really well with autumnal themed cutters, or indeed Christmas themed ones (if that isn’t getting too festive too early!)
For the biscuit dough:
- 150g softened butter
- 75g caster sugar
- 1 tsp vanilla powder
- 225g plain flour
- 1 tsp cinnamon
- Orange and black ready roll icing
- Vanilla buttercream
- Red, green, white and black writing icing pens
- 10 marshmallows
2 large baking sheets, lined with baking paper
- Heat your oven to 180°C
- For the biscuit dough, put the butter, sugar and vanilla in a large bowl and beat until they form a smooth, creamy mixture.
- Sift in the flour and cinnamon and combine until you have a soft dough.
- Form the dough into a ball and wrap with clingfilm before putting in the fridge to chill.
- When the dough has chilled for half an hour, sprinkle a clean work surface with flour, then roll out the dough to a thickness of 2 cm.
- Use your Halloween or Autumn themed cutters to cut shapes out of the dough, scrunching up and re-rolling the leftovers.
- Transfer your cookies onto the baking sheets and cook for 12 minutes, or until lightly golden. Remove from the oven and put them on a wire rack to cool before you start decorating.
- When the biscuits have cooled, it’s time to decorate! Use your coloured icings to decorate your biscuits however takes your fancy. I also melted marshmallows in the microwave and drizzled them over a round biscuit to make a cobweb, before adding a black piped spider which looked really effective.