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Recipe by Angela Nilsen

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1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
2. Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.
3. Using a small sharp knife, cut out Hallowe'en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.
4. Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.
5. Spread the filling over the cooled plain biscuits, then press the 'face' ones on top - do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.

Per cookie

219 kcalories, protein 2g, carbohydrate 22g, fat 14 g, saturated fat 9g, fibre 1g, salt 0.25 g

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• Joey

  05 November 2007

  Joey rated this recipe

  

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• TAIBA K

  05 October 2008

  TAIBA K rated and commented on this recipe

  

  I loved this recipe. I changed the toppings to different sprinkles and used melted chocolate on some (to give it a crunch)

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• Lisa

  31 October 2008

  Lisa commented on this recipe

  i thought these were yummy me and children enjoyed making them. I am eating one as we speak

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• kevgale

  01 November 2009

  kevgale rated and commented on this recipe

  

  Disappointed with the result. The picture looks great and my biscuits looked great before going into the oven but expanded in the oven, so the facial features and pumpkin lines "smoothed" out and lost somewhat. Also, the biscuits need to be totally cooled - otherwise the mascarpone mixture warms up and becomes very runny. Lastly, the overall biscuit is very rich as it is essentially a double layer butter biscuit and mascarpone. I'm going to try and convert the remaining mixture into some sort of "blondie" by adding more flour and some egg into the biscuit mixture!

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Ingredients

• 140g butter , softened
• 175g plain flour
• 50g icing sugar
• finely grated zest 1 medium orange

FOR THE FILLING

• 100g mascarpone
• 1 tsp icing sugar
• 25g plain chocolate (55% cocoa solids is fine), melted

FOR THE GLAZE

• 50g icing sugar
• about 1 tbsp orange juice

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Difficulty and servings

Makes 12

Preparation and cooking times

Takes 45-55 minutes, plus 1 hour chilling

Freeze without the filling

Ingredients

• 140g butter , softened
• 175g plain flour
• 50g icing sugar
• finely grated zest 1 medium orange

FOR THE FILLING

• 100g mascarpone
• 1 tsp icing sugar
• 25g plain chocolate (55% cocoa solids is fine), melted

FOR THE GLAZE

• 50g icing sugar
• about 1 tbsp orange juice

Per cookie

219 kcalories, protein 2g, carbohydrate 22g, fat 14 g, saturated fat 9g, fibre 1g, salt 0.25 g

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