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.
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.
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.
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.
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.