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Halloween spice biscuits
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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 October 2013.