Save to your scrapbook
Halloween spice biscuits
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: About 20 biscuits
150g Stork (from a block)
100g Waitrose Dark Brown Soft Sugar
1 Waitrose British Blacktail Free Range Medium Egg, lightly beaten
1 tbsp essential Waitrose Pure Clear Honey
300g Waitrose Plain Flour
1 tsp Cooks Ingredients Ground Mixed Spice
½ tsp Cooks Ingredients Ground Cinnamon
200g Tate and Lyle Icing Sugar, sieved
Coloured sprinkles (optional)
Dr.Oetker Writing Icing (Brights and Neon Glitter)
1. In a bowl, beat together the Stork and sugar with an electric whisk until pale and creamy. Add the egg and honey, then sift in the flour and spices. Mix well to form a dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
2. Preheat the oven to 190°C, gas mark 5 and line a baking sheet with greaseproof paper. Unwrap the dough and place between 2 clean sheets of clingfilm. Roll out to a 5mm thickness. Using Waitrose Halloween Creepy Cookie Cutter or 7cm round cutters, cut out 20 shapes and arrange on an essential Waitrose Baking Sheet.
3. Bake the biscuits for 10-12 minutes until golden brown. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a rack to cool completely.
4. To decorate the biscuits, sieve the icing sugar into a bowl and stir in enough hot water (about 2 tablespoons) to make a smooth icing. Spread over the cooled biscuits and sprinkle with the Halloween sprinkles (if using) and decorate with the coloured writing icing.
This recipe was first published in Tue Oct 15 11:52:18 BST 2013.