Terrified Halloween cookies
- Silvana Franco
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Serves 14 - 18
Easy
Prep: 15 mins
Cook: 10 mins - 12 mins
plus 30 mins chilling
A star rating of 4.1 out of 5.9 ratingsRate
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Bring Halloween to biscuity life with these spook-tacular cookies filled with jam
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g self-raising flour
-
100g butter
-
100g caster sugar
-
4 tbsp seedless raspberry jam
-
white writing icing
(or mix together a little icing sugar and water to make a paste)
-
edible eyes
to decorate
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Nutrition: per serving
- kcal119
- fat5g
- saturates3g
- carbs17g
- sugars9g
- fibre0.4g
- protein2g
- salt0.21g
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Method
-
step 1
Using your fingertips, rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar, then the egg, using a table knife to bring it together to form a dough. If you need to, knead very briefly to bring the dough together.
-
step 2
Roll the dough into a cylinder, roughly 15cm long. Wrap in baking paper and chill for 30 mins or longer if preferred.
-
step 3
Heat the oven to 190C/170C fan/gas mark 5. Cut the roll into 1cm thick slices - it's fine if they're slightly different sizes so no need to be too precise. Arrange on two non-stick baking sheets, leaving plenty of room for them to spread. Using the end of a wooden spoon, make a 1cm wide indentation in each of the cookies – these can be slightly off-centre. Spoon about ½ tsp of jam into each well.
-
step 4
Bake for 10-12 mins until golden, then leave to firm-up for a few minutes before transferring to a wire rack to cool completely. Once cool, attach the eyes with a little icing.
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A star rating of 4.1 out of 5.9 ratings
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