These spooky little ghost biscuits are the perfect addition to your Halloween table. With a touch of golden syrup, these vanilla biscuits are flavoursome and bake easily in less than ten minutes!
Prep time: 25 mins
Fridge time: 2 - 3 hours or overnight
Bake time: 8 - 10 mins
Total time: 3 hours, 35 mins
Equipment: ghost cookie cutter (we recommend MEG cookie cutters)
Ingredients:
350g Risen Super White Spelt Flour
180g butter, room temp
75g icing sugar
70g golden syrup
1 tsp baking powder
1 tsp vanilla essence
1 egg yolk
1 egg
Pinch of salt
Chocolate drip icing for eyes and mouth
Method:
Preheat the oven to 170C and line a large baking tray with baking paper.
Put the butter and sugar in a bowl and beat together on medium-low speed until smooth and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl. Stir in the vanilla and the pinch of salt.
Sift the flour and add to the bowl along with the baking powder and use the spatula to incorporate fully. The dough will be sticky at this point so pop it in the fridge to harden up. This can either be for a few hours or overnight.
Take the dough out the fridge, grab a golf ball sized section and press it down on some parchment paper. (You'll find this easier than rolling out the whole dough). Using a ghost cookie cutter, press it down in to the dough and release.
Make each ghost individually and place them on the baking tray. Bake for approx 8 - 10 minutes, turning the tray around half way through for an even bake.
Cool down completely before decorating the eyes with dark icing.