Ghost Biscuits for Halloween- or tiny turd cookies

Ghostly cookies


Well I thought I’d put in a little extra effort and make some little ghost cookies for my kids classes this week to celebrate Halloween.  I was without a cookie cutter so I went for the more abstract hand shaped cookie look.  I’ve never actually made plain sugar cookies before as I don’t really like them, (there always seems to be so many better cookies out there to make….usually with chocolate chips!), but I thought the plain taste would appeal more to the kids. 

So I made plain sugar cookies with a white royal icing and piped on a face with a chocolate coloured royal icing.  Unfortunately my piping skills could use a little work!  Or so Breadhead seemed to think, when after taking one look at my cookies, told me I had made a white cookie, covered in small dog turds.  On closer inspection this was actually true.  Luckily the kids didn’t seem to mind, although I pretty sure they like anything that involves sugar, turd shaped or otherwise…..

The recipe itself was a throw it all in until it was the right consistency, but turned out well and held its shape in the oven.  I would probably add a bit more lemon to the icing for adults and maybe spice the cookies up with nutmeg, ginger or cinnamon and throw in a few chopped nuts!

Sugar Cookie Recipe:

1/2 cup white sugar

1/2 cup brown sugar

1 cup butter softened

3 cups plain flour

2 eggs beaten

1 tsp vanilla essence

1 tsp baking powder

spices (nutmeg, cinnamon, ginger) optional

1.  Cream butter and sugar until light and creamy

2.  Add eggs and vanilla and beat to combine

3.  Add dry ingredients- sifted and stir to combine

4.  Roll dough into desired thickness and cut into desired shape with a cookie cutter or shape by hand.

5.  Place dough in fridge for half an hour- this helps them keep their shape in the oven

6.  Bake at 180 degrees celcius for 6-8 minutes or until lightly brown.

7.  Allow to cool before icing.

or a landscape of tiny turds!

Royal Icing Recipe:

2 eggs whites

3 cups icing sugar

2 tsp lemon juice.

1.  Whisk egg whites and lemon until bubbly

2.  Add icing sugar gradually whilst whisking

3.  Allow to ‘set’ in the fridge a little before icing.

4.  Add a little water if a thinner consistency is desired.

5.  Ice cooled cookies with a piping bag or simply spread with a spoon for a for rustic effect (remember the icing will spread so you don’t need to go right to the edges!).

6.  Decorate as desired and allow to set in fridge for a smooth finish.

Note: for coloured icing, simply add a few drops of food colouring or a little cocoa powder.


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