Scary skull biscuits
By Good Food
Give jammy dodgers a terrifying twist with this fun Halloween recipe
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Prep:20 mins
Cook:15 mins
Plus chilling, cooling and decorating - Easy
Nutrition per serving
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kcal 249
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fat 11g
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saturates 7g
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carbs 38g
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sugars 24g
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fibre 1g
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protein 2g
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salt 0.01g
Ingredients
- 200g unsalted butter, very soft
- 140g golden caster sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 300g plain flour, plus extra for rolling
- 100g raspberry jam (or use lemon curd or chocolate spread)
- 140g icing sugar, sifted
- food colourings (optional)
Tip
Make it simplerTo make the recipe simpler for young children, there's no need to stamp out the eye shapes - just shape the jaws and bake. Stick on round sweets or pipe on eyes with writing icing as part of your decoration.
Method
Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. Put the butter, sugar, egg yolk, vanilla and ¼ tsp salt into a large bowl and beat with a wooden spoon until smooth. Stir in the flour to make a stiff dough, then shape into 2 discs, cover with cling film and chill for 10 mins.
With plenty of extra flour on the work surface and rolling pin, roll a batch of dough to the thickness of a £1 coin. Stamp out as many 7cm rounds as you can. In half of the rounds, stamp out 2 eye sockets with an apple corer, then use well-floured fingers to pinch the jaw shapes. Lift onto the baking sheets. Bake for 15 mins or until pale golden, then cool for 2 mins before lifting onto a wire rack.
Sandwich the cold biscuits together with the jam. Mix the icing sugar with 4 tsp water until smooth, divide into 3, then colour as you like. Put into piping bags, snip off the tips, then pipe spooky patterns and faces onto the skulls.
