HALLOWEEN COOKIES

Instructions

Example of what you can make with 1 kg (you can do in 500 g batches, and store the rest for later use)

6 cm Biscuit - yields approximately 70 biscuits

Step 1 - Preheat oven to 140°C fan forced setting. Dice butter (230 g unsalted) and beat in an electric mixer until smooth. Scrape down the sides and base of the bowl.

Step 2 - Add 500 g dry Biscuit No Spread Vanilla Mix and mix on lowest speed until the dough just comes together. Whilst the mixer is still running, add the water (30 ml) and mix for a further 15 seconds.

Step 3 - Divide the mix into two portions. Roll out each portion between two sheets of baking paper to approximately 6 mm thick.

Step 4 - Using the Spooky Hollow cookie cutters, cut into desired shapes, removing the excess dough, before transferring to a baking tray lined with baking paper.

Step 5 - Bake at required temperature and time (10 to 15 mins for 6 cm cookies). Allow to cool completely on the baking tray before decorating.

Step 6 - For each 225 g Creative Kitchen Cookie Icing, remove the cap and seal. Replace cap. Microwave on high for 10 seconds. Remove the bottle and shake to distribute heat (ensuring the cap is on and closed). Heat for additional 5 second increments until the icing is the desired consistency, shaking contents after each time.

Step 7 - Ensure cookies are cooled completely. Apply cookie icing to cooled cookies as desired.

Step 8 - Decorate over the cookie icing by sprinkling over the sprinkles as desired.

Step 9 - (Optional) After the cookies are set, divide up the cookies within the treat bags and secure with the included bag ties.