Desserts Halloween Bat Biscuits
Makes : 24
Preparation Time: 20 minutes
Cooking Time: 15 minutes, plus cooling
Ingredients
- 120g butter
- 120g dark soft brown sugar
- 3 tbsp golden syrup
- 250g plain flour
- 50g cocoa powder
- 1 tbsp ground ginger
- 50g white ready rolled fondant icing
- 1 egg, beaten
- 1 tube red/green food colouring
Nutrition
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Method
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Place the butter, sugar and treacle into a saucepan and set over low heat until just melted.
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Whisk together then turn the heat up high, bring to the boil and simmer for a minute.
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Meanwhile, tip the flour, cocoa and ginger into a bowl and mix together. Pour the hot butter mixture over the top and mix together until combined into a soft dough.
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Tip out onto a lightly floured work surface then wrap in cling film and flatter to a disc about 1cm thick. Set aside for 15 minutes or so until cool enough to handle.
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Preheat the oven to 180°C, fan 160ºC, gas mark 4.
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Roll the dough out into a disc about 5mm thick then using a bat cutter, stamp out as many biscuits as you can and transfer to a lined baking tray.
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Roll up the ball of leftover dough and roll once more to 5mm thick and stamp out as many biscuits as you can.
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Place in the oven for 10-12 minutes until cooked through and a light golden brown.
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Allow to cool on the tray until totally cold before removing.
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Make double the amount of little balls of white fondant icing as you have biscuits. Brush with a little beaten egg and press gently onto the bats as eyes.
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Using a tiny paint brush (well washed!) paint tiny dots of red food colouring onto the centre of the bat’s eyes then set aside for 30 minutes to set.
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Keep in an airtight container once cold.
