Halloween biscuits
Ingredients
125g butter
½ cup Chelsea White Sugar
1 Tbsp Chelsea Golden Syrup
1 egg
2 cups plain flour
2 tsp cocoa powder
1 tsp each: cinnamon, mixed spice
1 tsp baking powder
Decoration
½ cup Chelsea White Sugar
½ cup water
1 pack Fondant Icing (approx. 750g)
Gel Food Colouring (green and orange)
Black Gel Pen
Method
Preheat oven to 180°C.
Beat butter and Chelsea White Sugar until pale, mix in the Chelsea Golden Syrup followed by the egg. Sift dry ingredients and combine with the butter mix to form a dough.
Roll out dough between two sheets of baking paper to roughly 3mm thick. Remove top paper layer, press out shapes using a using a biscuit cutter, remove excess dough. Place biscuits
(on the paper) onto a baking tray. Press remaining dough together and roll out again, pressing out shapes until mixture is used up. Bake for 15 minutes, cool on a wire rack before decorating.
Decoration:
Sugar syrup: boil Chelsea White Sugar and water until sugar has dissolved, leave to cool.
Pumpkin stalk: cut off a small section of icing, add green colouring, mix until
By Chelsea Sugar
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