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Halloween Biscuits

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Baking ingredients

  • 125 g butter or margarine (for the Shortbread recipe)
  • 55 g caster sugar (for the Shortbread recipe)
  • 180 g plain flour – sieved (for the Shortbread recipe)

Decorating ingredients

  • Halloween shortbread biscuits
  • 250 g Renshaw Deep Purple Ready to Roll Icing
  • 250 g Renshaw Tiger Orange Ready to Roll Icing
  • 250 g Renshaw Chocolate Flavour Ready to Roll Icing
  • 400 g Renshaw Royal Icing
  • Green food colouring
  • Black food colouring

Instructions

Equipment for Shortbread recipe:

Step 1

Rolling pin, bowl, wooden spoon, baking tray, Halloween cutters (ghost, bat, pumpkin), palette knife, Dresden tool, smoother, 2 x No2 piping tubes, 1 x No1.5 piping tube, paper piping bags, pastry brush, small bowls, spoon.

Baking Instructions:

Step 2

Heat the oven to 190°C/375°F/gas mark 5.

Step 3

Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste.

Step 4

Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.

Step 5

Knead the dough lightly and roll out to the desired thickness, using the Halloween cutters cut out your shapes.

Step 6

Place the shapes on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown.

Step 7

Remove from the oven and leave to cool on a cooling rack for 30 minutes.

Decorating Instructions - How to make the bat:

Step 8

Brush the top surface of the bat biscuits with apricot jam.

Step 9

Knead the Deep Purple icing on a clean, dry surface until pliable. Dust surface with a little icing sugar and roll out to your desired thickness.

Step 10

Cut out the shape of the bat using the cutter, place onto the surface of the biscuit and smooth the surface.

Step 11

Colour a small amount of Royal Icing green and adjust the consistency if needed with a little water.

Step 12

Make a No 1.5 piping bag and fill with the green icing.

Step 13

Pipe the outline of the wings as shown in the picture.

Step 14

Colour a small amount of Royal Icing black and adjust the consistency if needed with a little water.

Step 15

Make a No 1.5 piping bag and fill with the black icing.

Step 16

Make a No 2 piping bag and fill with white Royal Icing.

Step 17

Pipe the eyes as shown in the picture, first with the white icing and then with the black for the pupils.

Decorating Instructions - How to make the ghost:

Step 18

Make the run out (flooding) icing by putting 2 tbsp of Royal Icing in a bowl. Add ½ tsp of water at a time and mix slowly until it is a runny consistency and settles to a smooth surface when lifted and dropped off a spoon. Cover the bowl with a clean damp cloth and put to one side. Allow the Royal Icing to settle so the air bubbles come to the surface.

Step 19

Colour a small amount of Royal Icing with the green food colouring. Adjust the consistency if needed with a little water.

Step 20

Make a No2 piping bag and fill with the icing prepared in step 2.

Step 21

Pipe around the outline of the biscuit and allow to dry.

Step 22

Pop the air bubbles that have come to surface of the run out (flooding) icing and fill a medium sized piping bag, no more than half way.

Step 23

Start piping at the outline and begin to flood the area within the green piped outline until it is completely filled. Allow to set overnight.

Step 24

Pipe the eyes and mouth on with the black icing bag (prepared for the bat biscuits).

Decorating Instructions - How to make the pumpkin:

Step 25

Brush the top surface of the pumpkin biscuits with apricot jam.

Step 26

Knead the Tiger Orange icing on a clean, dry surface until pliable. Dust surface with a little icing sugar and roll out to your desired thickness.

Step 27

Cut out the shape of pumpkin using the pumpkin cutter and remove the stalk at the top. Place onto the surface of the biscuit and smooth the surface.

Step 28

Knead the Chocolate Flavour icing on a clean, dry surface until pliable. Dust surface with a little icing sugar and roll out slightly thinner than you did the orange icing.

Step 29

Cut out the stalk shape using the top of pumpkin cutter then attach to the top of the biscuit.

Step 30

Using the thin end of the Dresden tool mark pumpkin grooves on to the surface of the orange icing.

Step 31

Colour a small amount of Royal Icing with orange food colouring. Make a No2 piping bag and fill with the Royal Icing.

Step 32

Pipe over the groove markings.

Step 33

Pipe the face with the No2 black bag (prepared for the bat biscuits).