How to make Annabel Karmel's Bat & Ghost Cookies
- Preparation and cooking time
- Prep:
- Cook:
- 35 minutes to cool
- A little work
- Makes 18
Ingredients
For the biscuits
- 225g Plain flour
- ¼tsp Salt
- 1tsp Baking powder
- 1 ½tsp Ground ginger
- ½tsp Mixed spice
- 50g Unsalted butter
- 100g Dark brown sugar
- 100g Golden syrup
- 1tbsp Milk
For the icing
- 8g Dried egg white
- 250g Icing sugar, sifted
- Black food colouring
- Black and red writing icing
Method
- STEP 1
Sift together the flour, salt, baking powder and spices.
- STEP 2
Heat the butter, sugar and golden syrup in a small pan until dissolved, stirring frequently, then allow to cool for 5 minutes. Stir the syrup mixture and milk into the dry ingredients and form into a dough. Cover with plastic film and chill for 30 minutes.
- STEP 3
Preheat the oven to 180˚C and lightly grease two baking sheets.
- STEP 4
Roll out the dough to about 3mm thick. Cut out Halloween shapes with cookie cutters. Use a straw to make a hole for hanging.
- STEP 5
Bake for 10–12 minutes until lightly browned and then cool on a wire rack.
- STEP 6
For the icing, mix the egg white to a smooth paste with a little warm water according to the packet instructions. Gradually whisk in the sifted icing sugar. Colour half black. Pipe around the outline of the biscuits and fill in the lines with icing thinned out a little with water.
- STEP 7
Once the icing has hardened, draw the features in black and red writing icing.