Shortbread Skulls and Pumpkins

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These bright biscuits will impress everyone this Halloween!

9 servings

Easy 80 Minutes without_eggs Egg Free

Ingredients

Ingredients

For the recipe  Shortbread Skulls and Pumpkins

For the Biscuits:

165 g Unsalted butter (5 ½ oz) softened
115 g Caster Sugar (4 oz)
225 g Plain Flour (8 oz)
1 Dr. Oetker Fine Dark Cocoa Powder x1 sachet (25g/1 oz)

For the Decoration:

65 g Unsalted Butter (2 ½ oz)
115 g Icing Sugar (4 oz)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel

preparation

Preparation

Shortbread Skulls and Pumpkins

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 large baking trays with baking parchment.

Step 2: In a mixing bowl, beat the butter with the sugar until creamy and well blended.

Step 3: Sift the flour and cocoa on top and carefully mix all the ingredients together until well combined. Using your hands, bring the mixture together to form a firm dough.

Step 4: Turn on to a lightly floured surface and knead gently until smooth. Divide the mixture in half. Working with one half of the dough at a time – the mixture will be quite short – roll out to a thickness of ½ cm (1/4 inch). Stamp out 8 x 8cm (3 ¼ inch) skull shapes, re-rolling the dough as necessary. Roll out the other half of dough, with the trimmings, in the same way, and cut out 10 x 7cm (2 ¾ inch) pumpkin shapes, re-rolling the dough as necessary.

Step 5: Carefully cut out eyes and mouths from half the pumpkins and half the skulls using small cutters or the tip of a sharp knife. Make them slightly bigger than looks natural because the mixture will close in on itself as it bakes. Transfer all the shapes to a baking tray and chill for 30 minutes to firm up.

Step 6: Bake in the oven for 18-20 minutes until firm. Cool for 10 minutes before transferring to a wire rack to cool completely.

Step 7: To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Mix in a few drops of Madagascan Vanilla Extract. Divide into 3 equal portions.

Step 8: Add drops of the 3 different Gel Food Colours to the 3 portions to make vibrant shades. As a guide, you will need approx. 45 drops Red, 70 drops Green, and 75 drops Orange.

Step 9: Spread a little of the icing over the uncut shortbread pumpkins and skulls and top with a cut shortbread. Press down gently to squeeze the icing carefully into the features.

Step 10: Once you've sandwiched all the cookies together, they are ready to serve and enjoy!

1 serving = 81g

Nutritional Information for the recipe Shortbread Skulls and Pumpkins

Per Serving Per 100 g / ml
Energy 1662 kJ
397 kcal
2077 kJ
496 kcal
Fat 22.32 g 27.90 g
Carbohydrate 44.89 g 56.11 g
Protein 3.20 g 4.01 g

preparation

Preparation

Shortbread Skulls and Pumpkins

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 large baking trays with baking parchment.

Step 2: In a mixing bowl, beat the butter with the sugar until creamy and well blended.

Step 3: Sift the flour and cocoa on top and carefully mix all the ingredients together until well combined. Using your hands, bring the mixture together to form a firm dough.

Step 4: Turn on to a lightly floured surface and knead gently until smooth. Divide the mixture in half. Working with one half of the dough at a time – the mixture will be quite short – roll out to a thickness of ½ cm (1/4 inch). Stamp out 8 x 8cm (3 ¼ inch) skull shapes, re-rolling the dough as necessary. Roll out the other half of dough, with the trimmings, in the same way, and cut out 10 x 7cm (2 ¾ inch) pumpkin shapes, re-rolling the dough as necessary.

Step 5: Carefully cut out eyes and mouths from half the pumpkins and half the skulls using small cutters or the tip of a sharp knife. Make them slightly bigger than looks natural because the mixture will close in on itself as it bakes. Transfer all the shapes to a baking tray and chill for 30 minutes to firm up.

Step 6: Bake in the oven for 18-20 minutes until firm. Cool for 10 minutes before transferring to a wire rack to cool completely.

Step 7: To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Mix in a few drops of Madagascan Vanilla Extract. Divide into 3 equal portions.

Step 8: Add drops of the 3 different Gel Food Colours to the 3 portions to make vibrant shades. As a guide, you will need approx. 45 drops Red, 70 drops Green, and 75 drops Orange.

Step 9: Spread a little of the icing over the uncut shortbread pumpkins and skulls and top with a cut shortbread. Press down gently to squeeze the icing carefully into the features.

Step 10: Once you've sandwiched all the cookies together, they are ready to serve and enjoy!

1 serving = 81g

Nutritional Information for the recipe Shortbread Skulls and Pumpkins

Per Serving Per 100 g / ml
Energy 1662 kJ
397 kcal
2077 kJ
496 kcal
Fat 22.32 g 27.90 g
Carbohydrate 44.89 g 56.11 g
Protein 3.20 g 4.01 g

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