Chocolate bat biscuits

Chocolate bat biscuits

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(6 ratings)

Prep: 10 mins Cook: 10 mins plus firming and cooling

Easy

makes 25-30 biscuits, depending on cutter size
Let a friendly bat perch on your glass of milk or cuppa this Halloween with these spooky biscuits - add vanilla buttercream for bourbons

Nutrition and extra info

  • Freezable

Nutrition: per cookie (30)

  • kcal72
  • fat4g
  • saturates2g
  • carbs7g
  • sugars3g
  • fibre0.5g
  • protein1g
  • salt0.1g
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Ingredients

  • 125g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g icing sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 175g plain flour, plus extra for rolling
  • 1 tsp fine espresso-style powder coffee (I used Azeera)
  • 50g cocoa powder
  • ¼ tsp salt

To decorate

  • 100g bar dark or milk chocolate
  • chocolate hundreds and thousands
  • coloured writing icing (or make your own with 100g icing sugar, 3-4 tsp water and some colouring)

Method

  1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.

  2. Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings. Cut a 1.5cm x 5mm notch at the base of each bat’s body. This is about right to sit the bats on thick tumblers; if your glasses are finer-edged, make the notches thinner so that the bats stay put. Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets for 5 mins, then lift the cookies onto a wire rack and cool completely.

  3. To decorate, melt the chocolate over a pan of simmering water or in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.

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Comments, questions and tips

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Comments (2)

aliceeats's picture
5

I made this biscuit dough at Halloween, cutting the dough to make skeletons instead of bats, I would recommend it as a good, easy chocolate biscuit recipe for any shape cutting. This recipe made about 16 medium sized gingerbread men (which I piped skeletons onto), I baked them for 12 minutes as slightly bigger and that was just about right. The biscuits have a nice Bourbon biscuit-like texture and kept their shape well, I will use this recipe again.

maxinethrasher's picture
5

An excellent recipe producing a soft, "Oreo" type biscuit. Easy to follow and great to taste!

Questions (0)

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Tips (1)

Rose Virgo's picture

I think there is far too much cocoa powder in this recipe. The cookies came out a bit too rich and I am a person who usually likes very chocolately things. I think it could be rectified by using only 25g of cocoa powder and adding an extra 25g of flour.