Halloween biscuits

Halloween biscuits

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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!)

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For the biscuit dough:

  • 150g softened butter
  • 75g caster sugar
  • 1 tsp vanilla powder
  • 225g plain flour
  • 1 tsp cinnamon

For decorating:

  • 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
  1.  For the biscuit dough, put the butter, sugar and vanilla in a large bowl and beat until they form a smooth, creamy mixture.
  2. Sift in the flour and cinnamon and combine until you have a soft dough.
  3. Form the dough into a ball and wrap with clingfilm before putting in the fridge to chill.
  4. 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.
  5. Use your Halloween or Autumn themed cutters to cut shapes out of the dough, scrunching up and re-rolling the leftovers.
  6. 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.
  7. 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.
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Gingerbread biscuits

Gingerbread biscuits

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Welcome to Day 10 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These gingerbread biscuits are prefect to make with children. They can help with rubbing the butter and flour together, as well as rolling the dough out and cutting shapes. If you’re prepared for the sticky hands they will also love helping to ice and decorate the biscuits, but make sure you keep the lids on sprinkles which aren’t being used… we had an incident with silver balls and I think we’ll be finding them in the kitchen for a long time to come…!

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Christmas Cupcakes

Christmas Cupcakes

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Welcome to Day 7 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These Christmas cupcakes are really cute, and a great alternative to a rich fruit cake.  They are great fun and really easy to decorate, perfect for making with children now the schools have broken up for Christmas!

We made some reindeer ones, using a red jellybean for the nose, mini marshmallows and writing icing for the eyes and pretzel sticks with flaked almonds attached on with icing for the antlers. We also made some adorable snowmen with marshmallow hats and pretzel arms.

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DIY Christmas presents

DIY Christmas presents

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Welcome to Day 7 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These cupcake jars are perfect as last minute Christmas presents, as they can be assembled with ingredients you’re bound to have in your cupboard. They look really pretty when layered up, and would be great as a gift with some cupcake cases or even a mini wooden spoon.

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Rainbow cupcakes

Rainbow cupcakes

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Now January can be rather a sad month, especially since we haven’t had any snow yet! I’m particularly disappointed about the lack of snow, as it was one of the reasons I chose to come to York…!

These cupcakes are the ultimate pick-me-up; not only do they taste really good, but bite into one and you will literally be able to taste (and see!) the rainbow.

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Rainbow Cupcakes

For the cakes:

150g softened butter

150g caster sugar

3 eggs

150g self-raising flour

1tsp vanilla bean paste

Red, orange, yellow, green and blue gel food colourings

For the frosting:

80g softened butter

300g icing sugar

25ml milk

1 tsp vanilla bean paste

12 hole cupcake tin, greased and dusted with flour

Oven Pre-heated to 180°C

  1.  For the cakes, put the butter, sugar and vanilla in a bowl and cream together until light and fluffy.
  2. Add the eggs, and beat well, adding a tablespoon of flour if the mixture looks curdled.
  3. Sift in the rest of the flour and mix well.
  4. Now divide your mixture into 5 bowls, and it’s time to add the food colouring!
  5. Add a few drops of food colouring to each bowl, to create a red bowl, orange bowl, and so on. Add more colouring if you want a brighter cupcake.
  6. Divide the red mixture between the holes, then carefully spread out. Add the orange and spread, then the yellow, then the green, and finally the blue mixture.
  7. Bake for 20-25 minutes, until they spring back when touched.
  8. Meanwhile, make the frosting. Put all the ingredients into a bowl and beat with an electric mixer until light and fluffy.
  9. When the cakes are cool, ice them with the frosting.                                                                   IMG_1464[1]