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1 ripe Conference pear
150g plain flour, plus extra for dusting
11⁄2 tsp ground ginger
100g slightly salted butter, softened
50g light brown sugar
1 medium Waitrose British Blacktail Free Range Egg yolk
100g white, milk and/or plain chocolate, broken into pieces
1. Peel, core and grate the pear. Sandwich between layers of kitchen paper to absorb the juice. Blend the flour, ginger and butter in a food processor until it resembles breadcrumbs. Briefly blend in the sugar. Add the pear and egg yolk and mix to a soft dough. Wrap and chill for at least 1 hour.
2. Preheat the oven to 180°C, gas mark 4. Grease 2 large baking sheets. Roll out the dough on a floured surface to 5mm thick. Cut out shapes using Waitrose Halloween Cutters and make a hole near the top if you want to hang them up. Place on the baking sheets and bake for 12–15 minutes until pale golden. Transfer to a wire rack to cool.
3. Melt the chocolate (in separate bowls if using different types), over a pan of simmering water or in the microwave. Spread or drizzle over the cookies and add blobs for eyes and mouths. Leave to set.
Typical values per serving:
This recipe was first published in August 2014.