I love Halloween! It’s the perfect excuse to regress back to childhood; you get to dress up, watch films you know you shouldn’t because they’re scary and gorge yourself on more sweets than are good for you.
We don’t really do trick-or-treating in the UK (at least not any place I’ve lived) so my parents would take my siblings and I to our grandparents’, dressed up and bearing carved pumpkins so we didn’t feel we were missing out on the holiday that American TV shows promised – a transatlantic Keeping Up with the Joneses.
Although I try to keep my parties a little more sophisticated now, a few youthful additions add a little traditional fun to the festivities. These cute little ghosts and tombstones look perfect at both a childrens party or as part of a dessert table at a cocktail party.
I love this sugar cookie recipe as it is infinitely customisable, and as the dough keeps well I always put half in the freezer for later.
Halloween Sugar Cookies
375g (3 cups) plain flour
½ tsp salt
225g (about 1 cup) unsalted butter in cubes, softened
200g (about 1 cup) caster sugar
1 egg cold from fridge
1 tsp vanilla extract
Cream together the butter and sugar, followed by 1 tbsp flour. Then beat in the egg.
Slowly beat in the flour until completely combined. Add the vanilla.
Remove half the dough from the bowl roll into a ball, wrap in cling film then flatten to about 2 inches thick. Repeat with the second half. Leave to cool for 45 minutes in the fridge.
Roll the dough to about 3-4mm thick, then return to the fridge for 15 minutes.
Preheat the oven to 175.
Cut your shapes and place them on a baking tray lined with greaseproof paper.
Pop the baking sheet into the freezer for 15 minutes.
Bake for 10-12 minutes until golden brown round the edges.
Cool the sheets for 10 minutes on a wire rack before placing the cookies directly onto the rack to finish cooling.
Roll royal icing to about 2mm thick and cut the shapes out using the same cutter as before.
Stick the icing to the biscuit by painting a little water to the underside of the icing.
Decorate the iced cookies however you like, I used edible paint but you could also using sweets or piped icing.
Store in an airtight tin, eat within a few days.
Yields two dozen medium sized cookies.
Recipe from Sweetapolita
- Apple and Blackberry Oaty Crumble by Jenny of Bake
- Interview with Food Blogger Jenny of Bake
- Rustic French Apple Tarte