Skull cookies with icing

Halloween cookies

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling, cooling and decorating
  • Easy
  • Makes 16 sandwiched or 32 single biscuits

Give jammy dodgers a terrifying twist with this fun and easy Halloween cookie recipe. Create spooky skulls with a delicious filling and eye-catching design

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal249
fat11g
saturates7g
carbs38g
sugars24g
fibre1g
protein2g
low insalt0.01g
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Ingredients

For the icing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKE IT SIMPLER

To make the recipe simpler for young children, there's no need to stamp out the eye shapes - just shape the jaws and bake. Stick on round sweets or pipe on eyes with writing icing as part of your decoration.

Goes well with

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    Rating: 5 out of 5.6 ratings
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