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Orange pumpkin face cookies

Orange pumpkin face cookies

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  • Preparation and cooking time
    • Total time
    • Takes 45-55 minutes, plus 1 hour chilling
  • More effort
  • Makes 12

Great fun biscuits for trick or treaters - make a day or two ahead, then fill in before your spooky guests arrive

  • Freezable (Freeze without the filling)
Nutrition: per cookie
HighlightNutrientUnit
kcal219
fat14g
saturates9g
carbs22g
sugars10g
fibre1g
protein2g
low insalt0.25g
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Ingredients

  • 140g butter , softened
  • 175g plain flour
  • 50g icing sugar
  • finely grated zest 1 medium orange

For the filling

  • 100g mascarpone
  • 1 tsp icing sugar
  • 25g plain chocolate (55% cocoa solids is fine), melted

For the glaze

  • 50g icing sugar
  • about 1 tbsp orange juice

Method

  • STEP 1

    Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.

  • STEP 2

    Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.

  • STEP 3

    Using a small sharp knife, cut out Hallowe’en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.

  • STEP 4

    Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.

  • STEP 5

    Spread the filling over the cooled plain biscuits, then press the ‘face’ ones on top – do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.

Recipe from Good Food magazine, October 2003

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Overall rating

A star rating of 4.5 out of 5.8 ratings
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