Chocolate Skull Cookies

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

Bake up these Mexican Inspired Chocolate Skull Cookies this Halloween and be sure to catch the eye of budding trick or treaters.

16 pieces

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Skull Cookies

For the Cookies:

125 g Lightly Salted Butter (4 1/2 oz, softened)
125 g Caster Sugar (4 1/2 oz)
1 Medium Egg (beaten)
225 g Plain Flour (8 oz)
1 Dr. Oetker Fine Dark Cocoa Powder (25g)
1 Dr. Oetker Baking Powder Sachet (5g)
6 g Ground Cinnamon (2 tsp)

To decorate:

Dr. Oetker Ready to Roll Coloured Fondant Icing
1 g Icing Sugar (to dust)
15 ml Honey (clear, 1 tbsp)
Dr. Oetker White Decorating Icing
Dr. Oetker Rainbow Decorating Icing

preparation

Preparation

Step 1: Line 2 large baking trays with baking parchment. In a bowl, beat the butter and caster sugar together until soft and creamy. Whisk in the egg.

Step 2: Sift the flour, Cocoa, Baking Powder and cinnamon on top and stir well. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead until smooth and pliable.

Step 3: Roll out the dough to 1/2 cm (1/4inch) thick. Using an 8cm (3 inch) long skull-shaped cutter, cut out 16 skull shapes, re-rolling the dough as necessary. Arrange on the baking trays, prick with a fork and chill for 30 minutes. (If you do not have a skull cutter then a gingerbread man cutter or circular cutter can be used).

Step 4: Ten minutes before baking, preheat the oven to 180ºC (160ºC fan oven, 350ºF, gas 4). Bake the cookies for about 15 minutes until firm. Leave to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Step 5: To decorate, using the Red, Green, Yellow and Blue Ready to Roll Icing, and working on each colour separately, knead gently to make pliable. Dust the work surface lightly with icing sugar then roll out each colour to the thickness of a £1 coin. Using the same skull cutter, stamp out 4 skull shapes from each colour, re-rolling the trimmings as necessary. Once you have 16 icing skulls, gather up and keep the coloured trimmings for decoration.

Step 6: Brush the top of each cookie lightly with honey and carefully stick the skulls on top, smoothing them in place with your fingers to ensure a neat fit.

Step 7: Knead the Black Icing as above, and then roll out thinly. Cut out 16 pairs of eyes using a small round cutter, and then use either a small heart-shaped cutter or another small round cutter, stamp out 16 shapes for the nose. Re-roll the trimmings and cut out 16 small oblongs for the mouths.

Step 8: Secure the shapes on top of each cookie using a little water. Roll out the Ready to Roll Colour trimmings and cut out shapes to decorate the top of the skulls – we used half flower-shapes topped with smaller flower shapes, finished with a dot of Black Ready to Roll Icing.

Step 9: Pipe dots and swirls to decorate your cookies using the Designer Icing and Writing Icing. Leave to dry for about 30 minutes before serving.

Nutritional Information for the recipe Chocolate Skull Cookies

Per Serving Per 100 g / ml
Energy 1285 kJ
307 kcal
1650 kJ
394 kcal
Fat 9.24 g 11.85 g
Carbohydrate 53.22 g 68.23 g
Protein 2.26 g 2.90 g

preparation

Preparation

Step 1: Line 2 large baking trays with baking parchment. In a bowl, beat the butter and caster sugar together until soft and creamy. Whisk in the egg.

Step 2: Sift the flour, Cocoa, Baking Powder and cinnamon on top and stir well. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead until smooth and pliable.

Step 3: Roll out the dough to 1/2 cm (1/4inch) thick. Using an 8cm (3 inch) long skull-shaped cutter, cut out 16 skull shapes, re-rolling the dough as necessary. Arrange on the baking trays, prick with a fork and chill for 30 minutes. (If you do not have a skull cutter then a gingerbread man cutter or circular cutter can be used).

Step 4: Ten minutes before baking, preheat the oven to 180ºC (160ºC fan oven, 350ºF, gas 4). Bake the cookies for about 15 minutes until firm. Leave to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Step 5: To decorate, using the Red, Green, Yellow and Blue Ready to Roll Icing, and working on each colour separately, knead gently to make pliable. Dust the work surface lightly with icing sugar then roll out each colour to the thickness of a £1 coin. Using the same skull cutter, stamp out 4 skull shapes from each colour, re-rolling the trimmings as necessary. Once you have 16 icing skulls, gather up and keep the coloured trimmings for decoration.

Step 6: Brush the top of each cookie lightly with honey and carefully stick the skulls on top, smoothing them in place with your fingers to ensure a neat fit.

Step 7: Knead the Black Icing as above, and then roll out thinly. Cut out 16 pairs of eyes using a small round cutter, and then use either a small heart-shaped cutter or another small round cutter, stamp out 16 shapes for the nose. Re-roll the trimmings and cut out 16 small oblongs for the mouths.

Step 8: Secure the shapes on top of each cookie using a little water. Roll out the Ready to Roll Colour trimmings and cut out shapes to decorate the top of the skulls – we used half flower-shapes topped with smaller flower shapes, finished with a dot of Black Ready to Roll Icing.

Step 9: Pipe dots and swirls to decorate your cookies using the Designer Icing and Writing Icing. Leave to dry for about 30 minutes before serving.

Nutritional Information for the recipe Chocolate Skull Cookies

Per Serving Per 100 g / ml
Energy 1285 kJ
307 kcal
1650 kJ
394 kcal
Fat 9.24 g 11.85 g
Carbohydrate 53.22 g 68.23 g
Protein 2.26 g 2.90 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No