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Halloween bat cookies

Prep: 10 mins
Cook: 15 mins
Halloween bat cookies
This spooky bat cookies couldn't be any easier or any more delicious!

100g butter, softened

50g caster sugar

150g sifted plain flour

1/2 tsp ground mixed spice

To decorate:

Bat shaped cookie cutters

8g sachet dried egg white
Warm water
250g icing sugar, sifted
Black food colouring

Red icing pen

Place the softened butter into a bowl with the caster sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and combine well until it forms a stiff dough. Wrap in clingfilm and place in the fridge to chill for 30 minutes. Preheat oven to 180°C/ 350°F/gas mark 4. Roll out the dough on a lightly floured surface and stamp out about 18 bats. Place on a large, lightly greased baking shet and bake for 12-14 minutes until pale golden in colour. Cool on a wire rack. Decorate the cookies when cold with thinly rolled-ou Wrap in clingfilm and chill in the fridge for 30 mins.

Preheat oven to 180°C (350°F, gas mark 4). Roll out the dough on a lightly floured surface and stamp out about 10 bats and 8 pumpkins, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

To make the icing: Combine the dried egg white with a little warm water according to the packet instructions until a smooth paste is formed.  Whisk in the sifted icing sugar, a little at a time and add a few drops of black food colouring.  Spread the icing on top and when dry use the red icing pen for the eyes.

Serves
18 cookies

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Sugar

Recipe Type
Party Food, Cakes & Baking, Easy, Cake Stall, Cookies & Biscuits

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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