Preparation time: 15 minutes plus chilling
Cooking time: 12 minutes to 15 minutes
Total time: 27 minutes plus chilling
Makes: 20 – 24 biscuits
For the biscuits:
125g Stork Original Baking Block
75g Waitrose Golden Caster Sugar
1 medium essential Waitrose Egg yolk
200g plain flour
2 tsp mixed spice
Dr Oetker Chocolate Chips
Dr Oetker Fruity Writing Icing, in green and orange
- Preheat oven to 190ºC, gas mark 5. Line two baking trays with baking parchment.
- Whisk the Stork with the sugar until pale and fluffy, then whisk in the egg yolk. Gradually whisk in the flour and mixed spice and bind to a dough. Cover with cling film and chill for 30 minutes.
- On a floured surface, roll out the dough to the thickness of a £1 coin. Using Waitrose Halloween Creepy Cookie Cutters including ghosts and pumpkins, cut out about 20-24 biscuits and place on the baking trays.
- Cut the raisins into quarters and use as eyes for the ghosts, use the chocolate chips as eyes for the bats and bake for 12-15 minutes until just golden. Transfer to a cooling rack and leave to cool.
- To decorate, dust the ghosts with icing sugar and the bats with cocoa powder. For the pumpkins, use the green icing for stalks and the orange icing to outline the pumpkin shapes.
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