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Friday, 14 October 2016

Halloween Spice Biscuits...

Halloween spice biscuits

Preparation time:20 minutes + chilling
Cooking time:15 minutes
Total time:35 minutes + chilling

Makes: About 20 biscuits

  • 150g Stork (from a block)
  • 100g Waitrose Dark Brown Soft Sugar
  • 1 Waitrose British Blacktail Free Range Medium Egg, lightly beaten
  • 1 tbsp essential Waitrose Pure Clear Honey
  • 300g Waitrose Plain Flour
  • 1 tsp Cooks Ingredients Ground Mixed Spice
  • ½ tsp Cooks Ingredients Ground Cinnamon

To decorate:
  • 200g Tate and Lyle Icing Sugar, sieved
  • Coloured sprinkles (optional)
  • Dr.Oetker Writing Icing (Brights and Neon Glitter)

  1. In a bowl, beat together the Stork and sugar with an electric whisk until pale and creamy. Add the egg and honey, then sift in the flour and spices. Mix well to form a dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
  2. Preheat the oven to 190°C, gas mark 5 and line a baking sheet with greaseproof paper. Unwrap the dough and place between 2 clean sheets of clingfilm. Roll out to a 5mm thickness. Using Waitrose Halloween Creepy Cookie Cutter or 7cm round cutters, cut out 20 shapes and arrange on an essential Waitrose Baking Sheet.
  3. Bake the biscuits for 10-12 minutes until golden brown. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a rack to cool completely.
  4. To decorate the biscuits, sieve the icing sugar into a bowl and stir in enough hot water (about 2 tablespoons) to make a smooth icing. Spread over the cooled biscuits and sprinkle with the Halloween sprinkles (if using) and decorate with the coloured writing icing.

*Recipe and recipe photo provided by Waitrose* *No Payment was received*


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