Its almost Halloween time and I thought I would bring you another recipe for the frightful night. I have to admit to it being one of my favourite holidays; I just love all the amazing treats that are available. And carving a pumpkin is always fun 🙂
I spied this recipe on the amazing website Sprinkle Bakes, some time ago and always wanted to give them a go. Mine are nowhere as perfect as Heathers but I am pleased with the outcome.
Where as Heathers are pretty and girly I wanted to give them the Halloween treatment. So I made mine with a black and orange dough and used Halloween coloured sprinkles for the edges. And for a bit of fun I added some candy eyes to some of them. So mine where more Halloween spiral cookies instead of pretty girly cookies.
The butter content of these biscuits is high but it lends itself wonderfully to the flavour they’re not an overly sweet cookie but they are quite rich.
The only downside of these cookies, and its not a major one as long as you plan your time a bit, is they do take a bit of time to make, Heather recommends making them in a food processor which would speed things up but I don’t have one at the moment so I had to make mine by hand as she said the cookies can turn out a bit tough if made in a mixer. So after making the dough by hand you have to roll it out and leave the dough to rest in the fridge for at least 2 hours.
Then you need to take it out of the fridge and I found I needed to allow it to come back up to room temperature before rolling it. I tried it straight out of the fridge but it cracked but rolled beautifully once back to room temperature. Then I rolled it in my Halloween sprinkles wrapped it in Clingfilm (plastic wrap) and left it in the fridge overnight. You wouldn’t need to leave it that long but it’s recommended its at least 4 hours, so when you slice the cookie roll you get a good clean cut.
But all that said they are definitely worth the time, they definitely have the wow factor and they certainly brighten up any plate.
You can make these with any colour you want but I found these colours perfect for Halloween. The googly eyes are completely optional and just a bit of fun.
But they are equally striking without the eyes and still definitely make a statement.
And because I hate waste, when I trimmed the dough’s so that they were a neat rectangle when I came to roll them, and then trimmed the ends of the roll I mashed all the trimmings together made another roll and turned them into cookies. Not as alluring but tasty all the same.
So if you are looking for a fun, tasty Halloween cookie then give these a go because you will love them.
*Measurements in cups are from the original recipe I made mine using metric weigh*
Recipe from SprinkleBakes.com
- 300 grams cake flour (see note 1)(2 and ¼ cups)
- ½ teaspoon Baking powder
- ¼ teaspoon salt
- 100 grams Icing sugar (Confectioners sugar), (2/3 cup unsifted)
- 50 grams granulated sugar, (1/4 cup)
- 282 grams Unsalted butter - diced, (2 and ½ sticks)
- 2 teaspoons vanilla extract - divided
- ½ teaspoon black food colouring gel
- ½ teaspoon orange food colouring
- 100 grams Halloween coloured sprinkles, (1 cup)
- Combine the flour, baking powder, salt and sugar together and mix briefly.
- Add the butter cut into small pieces and if using a food processor pulse till it looks like fine breadcrumbs. If doing it by hand lightly and quickly rub everything together with your fingertips till it looks like breadcrumbs.
- Divide the mixture into 2 add the vanilla extract, and gel colour to each batch and either pulse in processor or mix together until the colour is well combined in the dough.
- Using parchment paper (wax paper) sandwich the dough and roll out each colour till it is approximately 11 x 8 inches. I found it helpful to draw guidelines out on the paper, as my rolling skills are not great.
- Very carefully lay the orange on top of the black and place it on a baking sheet and place it in the fridge for at least 2 hours.
- Once the time is up, take your dough out of the fridge and allow it at least 10 minutes to come back up to room temperature.
- If you want to trim your rectangles, if they are anything like mine they will need trimming, do so now. Carefully take the long end and as tightly as you can roll the two colours up together.
- Lay out a large sheet of Clingfilm (plastic wrap) and cover with your sprinkles. Gently lift your dough roll and place it on the Clingfilm and roll it till it is fully covered with sprinkles.
- If you trimmed the edges and don’t like waste then grab all your trimmings mash them together mould them into a roll shape and cover it with the remaining sprinkles and wrap this one in Clingfilm and place the two of them in the fridge for at least 4 hours. I placed mine in the fridge overnight.
- After 4 hours or in the morning preheat your oven to 170C / 325F / Gas mark 3. Take your cookie roll out of the fridge and slice it up into ¼-inch slices. You may need to trim the ends to get a clean slice. I did.
- Place your cookies on your baking sheet with a bit of space between them as they do spread a little.
- Place them in your oven for 15 – 20 minutes. I have a slow oven so I needed the full 20 but electric ovens especially fan ovens will cook these quicker.
- Once baked take them out of the oven and allow them to cool for a few minutes on their baking sheet before transferring them to a cooling rack to fully cool down.
- If using, once cool (I used edible glue but a little icing would work) fix candy eyes onto your cookies.
- Serve and enjoy.