Recipes
Recipes

Candy skull iced biscuits

Sweet & scary snacks for your Halloween party with a spicy ginger biscuit

Sweet & scary snacks for your Halloween party with a spicy ginger biscuit

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(5 votes)
Cooking Time

Cook: 2 Hours 30 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 38p per serving

Nutritional Information

Each 84g serving contains

Energy
1428kj
341kcal
17%
Fat
7.6g
Med
11%
Saturates
4.5g
High
23%
Sugars
52.1g
High
58%
Salt
0.17g
Low
3%
of your reference intake.
Typical energy values per 100g:
1700kj/406kcal

Ingredients

100g softened butter

75g caster sugar

1 egg, separated

200g plain flour

1/2 tsp mixed spice

1/2 tsp cinnamon

1 ball stem ginger, finely grated

500g icing sugar, sifted

Food colouring in black, plus your choice of assorted bright colours

50g white fondant, to decorate

Method

1
Line 2 baking sheets with parchment paper. Pre-heat oven to 200C/180C Fan/Gas 6. Cream the butter and caster sugar together until light and fluffy. Add the egg yolk and beat well.
2
Sift the flour and spices over the mixture. Add the ginger and mix to a soft dough. If the dough is dry, mix in 1-2 tsp of syrup from the ginger jar. Wrap in foil and chill for 15 minutes.
3
Draw a skull shape about 15cm long on a piece of cardboard and cut it out.
4
Roll out the dough to 5mm thick. Using the skull template and a sharp knife, cut out 12 skull shapes. Lift onto the baking sheets and bake for 10 minutes, or until pale golden. Leave to cool, then transfer to a wire rack.
5
Beat the egg white until frothy. Add the icing sugar. Beat for 4-5 minutes until thick.
6
Colour 4 tbsp of this royal icing black. Spoon into a piping bag with a small plain nozzle. Trace an outline inside each biscuit,then outline the mouth and the eyes. Leave to dry.
7
Colour small quantities of the royal icing different colours, then thin down with drops of water to a pourable consistency. Use to cover the biscuits inside the outer line, except the mouth and eye areas, then fill these in with black icing.
8
Leave to dry. Decorate with flowers and balls made from fondant, and pipe coloured icing in swirls.