I meant to make these biscuits last Halloween... and the Halloween before that... in fact I've had these Halloween themed biscuit cutters for a few years now and for some reason I'm pretty sure this is actually the first time I've ever used them.
As you can see, my decorating skills could use some work, but these biscuits are so simple and delicious, I'm not even mad. Anyway, surely it's not just me who thinks the shoddy icing skills only add to the charm, right? Right??
For these spooky biscuits I used this BBC Food recipe for iced biscuits.
For the biscuits
- 100g unsalted butter
- 100g caster sugar
- 1 free-range egg, lightly beaten
- 275g plain flour
- 1 tsp vanilla extract
For the icing
- 400g icing sugar
- 3-4 tbsp water
- Food colouring (I like to use gel food colouring but any kind is fine.)
- Preheat your oven to 190C/375F/Gas 5 or 180C for a fan assisted oven and line two or three baking trays with greaseproof paper.
- Cream the butter and caster sugar together until well combined.
- Add the egg and vanilla extract and mix a little at a time until well combined.
- Add the flour and mix until you have a dough.
- On a lightly floured work surface, use a floured rolling pin to roll the dough out to a thickness of about 1cm.
- Cut biscuits out of the dough, using biscuit cutters, and carefully place them on the baking trays. Don't worry too much about leaving a lot of space between biscuits because they shouldn't spread too much when baking.
- Bake the biscuits for 8-10 minutes until they're a pale golden-brown. Once cooked set the biscuits to one side on the baking trays for a few minutes to harden before moving them onto a wire rack to cool completely.
- Once your biscuits are cooled sift your icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. If you're making different coloured icing then split the icing evenly into smaller bowls at this stage before stirring in your food colouring.
- Spread the icing onto the biscuits using a knife and then leave them on your wire rack until the icing has hardened. If you have delicate biscuit shapes, be careful at this stage not snap any in half while you're spreading the icing onto them... not that I'm speaking from experience or anything...