Chocolate bat biscuits

Chocolate bat biscuits

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(11 ratings)

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


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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  • 125g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 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
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

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


  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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20th Jul, 2018
Delicious biscuits, so easy and turn out well every time. I have tried it with gluten-free flour as well which also works perfectly.
20th Nov, 2016
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.
18th Oct, 2014
An excellent recipe producing a soft, "Oreo" type biscuit. Easy to follow and great to taste!
Elliot R thecuber's picture
Elliot R thecuber
29th Oct, 2018
I'm not too sure about the icing sugar. I've never known icing sugar Being used in the actual baking process. Is it the right thing to use? or should I use other sugar? eg(caster)
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. Yes, we did use icing sugar in this recipe for a lighter texture.
Rose Virgo
30th Oct, 2016
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.
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