These spoooooky biscuits are perfect for trick or treaters. Let your little one get involved with the decorating
1. With an electric hand mixer, beat the softened butter with the caster sugar until light, pale and fluffy.
2. Add the eggs, one by one, then the vanilla extract.
3. Weigh the flour (substitute 60g cocoa powder for chocolate flavour) into a separate bowl and whisk in the baking powder and salt. Add half of this to the creamed mixture and beat on a low speed until just combined.
4. Add the remaining flour mixture and beat again to combine well.
5. Divide the dough in half and wrap each ball in cling film. You could freeze one ball for another time if you like. Chill for about two hours or overnight before using.
6. When ready to make the biscuits, heat the oven to 160°C/gas mark 3. Line a couple of baking sheets with baking paper.
7. Lightly dust a surface with flour, then roll out the dough to about 5mm thick. Cut out shapes with your cutters and transfer the biscuits to your preferred baking sheets. Chill for 15 – 20 minutes, then bake for 15 minutes or until just starting to turn golden. Transfer to a wire rack and cool completely.
8. Make a few coloured icings in different bowls by mixing the icing ingredients together until the icing is thick and smooth (but not too runny).
9. Using the icings as backgrounds and the writing icing tubes for the details, unleash the creative beast in you.
10. Store in an airtight container for up to a week.
This dish is safe in pregnancy.
Recipe taken from LEON Baking and Puddings by Henry Dimbleby and Claire Ptak, published by Conran Octopus, £20.