It’s only right to have some spooky seasonal cookies this month! Try making these delicious treats with your little Squirrel, just scroll down for the recipe.
For the cookies:
- 250g softened butter
- 125g caster sugar
- 2 tsp vanilla extract
- blue gel food colouring
- 375g plain flour
- 400g white fondant icing
- Icing sugar for dusting
- handful chocolate chips
- orange food writer pen
Note: A grown-up is needed to help with preparation and baking
- Preheat oven to 160°C (Gas mark 2/325°F). Line 2 baking trays with baking paper.
- Place the butter and sugar in a large mixing bowl, then whisk together until pale and fluffy.
- Sieve in the flour, then add the vanilla extract and blue food colouring. Whisk again until the mixture comes together in a bright blue dough.
- Roll the dough out on a lightly floured surface to around 1cm thick. Using a large ghost shaped cookie cutter, cut ghost shapes from the dough then carefully transfer them to the baking trays.
- Bake for around 15 minutes until cooked through.
- Once cooked, leave the cookies to cool on the baking trays for a few minutes then transfer to a cooling rack to finish cooling.
- When the cookies are completely cool, dust a clean surface with icing sugar, roll the fondant icing out on it into a thin layer and cut out fondant ghost shapes using the same cookie cutter as before.
- Pop a white fondant ghost on top of each cookie – due to spreading during baking, your fondant ghost should be slightly smaller than the cookie leaving a nice blue border around it.
- Add 2 upside-down chocolate chips to each ghost cookie for eyes and draw on orange mouths using a food writer pen or cocktail stick dipped in food colouring to finish.