Halloween Spooky Ghost - Step by Step
This step by step was first featured last year on my blog and proved so popular that I thought I'd share here on Yumbles..!
Makes approx 10 ghost shaped cookies.
75g salted butter, cold from the fridge
275g plain flour, sifted
1 tsp baking powder
95g caster sugar
1 small free range egg, beaten
2 tbsp golden syrup
1 tsp vanilla extract
Preheat your oven to 170 c
Sift the flour and baking powder into a mixing bowl and add the caster sugar. Grate the cold butter into the mixing bowl. The colder your butter, the easier this will be. Or you could just chop the butter into small cubes and add it to the bowl.
Rub the butter into the dry ingredients using your fingers until the mixture resembles fine breadcrumbs.
Crack the egg into a seperate bowl to ensure you don’t get any rogue eggshell and beat. Add the golden syrup and vanilla essence to the beaten egg and mix together.
Make a well in the dry ingredients bowl and pour in the beaten egg, vanilla essence and golden syrup mixture. Combine together to form a dough. Try not to overwork the dough as this will result in tough cookies!
Place the dough in a plastic food bag. Seal and flatten the dough ball to form a disc shape. Chill in the freezer for 30 minutes.
Meanwhile, line two baking sheets with baking parchment.
1. Remove dough from fridge and roll out onto a lightly floured surfac until about 5mm thick. Using a ghost cookie cutter, cut out cookie ghost shapes.
2. Transfer the dough shapes to the lined baking sheet. Lightly knead the off cuts and re-roll until all the dough is used up.
3. Bake the cookies for 12 – 15 minutes until they are just cooked and before they start to turn golden brown. Remove the trays from the oven and leave to cool for a couple of minutes. Then transfer the cookies to a wire rack and allow to cool completely before decorating.
You will need:
500g of white fondant / sugar paste
100g of black fondant / sugar paste
Mini oval shape sugarpaste cutters
4. Roll the white sugar paste out onto a board to a thickness of approx 2mm. Using the same ghost cookie cutter that you used to make the cookies, cut out a white fondant shape.
5. Lightly brush a cookie shape with edible glue. Using a palette knife, carefully lift your white sugarpaste shape off your board and carefully place it on the cookie shape, taking care to line all the edges up.
6. Roll out the black sugar paste. Using the oval shape plunger cutters, cut out 3 ovals, one large one for the mouth and two smaller ones for the eyes.
Repeat for all 10 ghost cookies until you have a lovely bunch of ghost cookies. Follow the same method to make Mr Ghost some Halloween Friends. Try using pumpkin, tombstone and cat cutters in trick or treat colours. Add any extra detail you wish!
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mouth-watering to share?