Scary skull biscuits

Scary skull biscuits

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins Plus chilling, cooling and decorating

Skill level

Easy

Servings

Makes 16 sandwiched or 32 single biscuits

Give jammy dodgers a terrifying twist with this fun Halloween recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
249
protein
2g
carbs
38g
fat
11g
saturates
7g
fibre
1g
sugar
24g
salt
0.01g

Ingredients

  • 200g unsalted butter, very soft
  • 140g golden caster sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 300g plain flour, plus extra for rolling
  • 100g raspberry jam (or use lemon curd or chocolate spread)

For the icing

  • 140g icing sugar, sifted
  • food colourings (optional)

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Method

  1. Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. Put the butter, sugar, egg yolk, vanilla and ¼ tsp salt into a large bowl and beat with a wooden spoon until smooth. Stir in the flour to make a stiff dough, then shape into 2 discs, cover with cling film and chill for 10 mins.
  2. With plenty of extra flour on the work surface and rolling pin, roll a batch of dough to the thickness of a £1 coin. Stamp out as many 7cm rounds as you can. In half of the rounds, stamp out 2 eye sockets with an apple corer, then use well-floured fingers to pinch the jaw shapes. Lift onto the baking sheets. Bake for 15 mins or until pale golden, then cool for 2 mins before lifting onto a wire rack.
  3. Sandwich the cold biscuits together with the jam. Mix the icing sugar with 4 tsp water until smooth, divide into 3, then colour as you like. Put into piping bags, snip off the tips, then pipe spooky patterns and faces onto the skulls.

Recipe from Good Food magazine, October 2010

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Comments

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lizleicester's picture
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This is a 5 star biscuit which became my Valentine treat just by changing the cutter to heart shape!

dwynwyn's picture
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Oh my gosh, the biscuit in this recipe is lovely. Delicious! I had a cutter the right shape for the skull, but had some trouble with the eyes as my skull shaped cutter was too small to let me use an apple corer for the eyes. I managed to make them by pushing a chop stick into half the biscuits.

Really went down very well and I loved them!

janerollinson's picture
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Really buttery little biscuits, and they really benefit from the addition of a little salt. I found that the mixture warms up quickly and becomes quite sticky, so plenty of flour when rolling and cutting is required. But great fun for Halloween!

esmeraldavere's picture

These were a pleasant surprise! Light and buttery and beautiful. Going to fill and decorate them today for our Day of the Dead celebrations at work.

eiblyn's picture

THESE LOOK VERY NICE BUT 2 CHILDISH!!

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