Cucina Con Nonna Ariella MagazineNovembre2017 | Page 18

Cucina Con Nonna Ariella
N.4
Novembre 2017
Dolci & Dessert
Halloween biscuits
(English Cooking)
By Elena Silcock (BBC Good Food)
Bake our ghost-shaped piñata biscuits with the kids for a Halloween treat. They feature a surprise
centre with popping candy to stir up some excitement.
Ingredients for the biscuits
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200g unsalted butter, softened
200g golden caster sugar
1 large egg
½ tsp vanilla extract
400g plain flour, plus extra for dusting
20g silver balls (or rainbow sprinkles for very young children)
20g popping candy
Ingredients for decoration
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White, black and grey sugar paste
100g icing sugar
Method
1. Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment
2. Put the butter in a bowl and beat with electric beaters until soft and creamy. Beat in the sugar,
then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky add
a little more flour and knead it in. Wrap in cling film and put in the fridge for half an hour
3. Heavily flour a surface and cut the pastry in half. Roll out one half to 5mm thickness. Using a
cookie cutter in the shape of a ghost (or any spooky shaped cutter you like), cut out 12 ghost
shapes, which will make 4 cookies. Put the cut shapes on a baking tray lined with baking paper
and put back in the fridge. Repeat with the second half of the pastry. Swap into the fridge, taking
the chilled ghost biscuits out
4. Using a smaller cutter or a knife, cut a ghost-shaped hole in the middle of 4 of the biscuits on the
tray, this is the space to store the surprise centre! Put these biscuits into the oven to bake for 10-
12 mins, until pale but cooked through. Transfer to a wire rack to cool. Repeat with the other tray
5. Once all the biscuits have cooled completely, they are ready to be assembled. Mix the icing sugar
with 3 tbsp of water and mix well. It should be quite thick so add a little more icing sugar if the
mixture is too runny. Take a biscuit without the centre missing, and spread or pipe a little icing
around the edge. Press a biscuit with a centre missing on top, then sprinkle silver balls into the
pocket that you have created (or rainbow sprinkles as an alternative, if you're serving to very
young children). Spread icing on the edge of the second biscuit and press another whole biscuit on
top. Set aside to firm up. Make sure you leave them for a while so they don’t slide when you are
finishing the decoration
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