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These enjoyable and simple Shortbread Mummy Cookies make an excellent Halloween reward to bake with the kids and they’re best for Halloween celebration food too!
Following on from my adorable Spider Cookies dish, today I have another enjoyable Halloween Cookie dish to share, this time simple mummy cookies!
These enjoyable mummy cookies are incredibly simple and great deals of enjoyable to bake with the kids! They’re best for baking wholesale for Halloween celebration food, or dishing out at a scary Halloween tea ceremony!
Chocolate Shortbread Mummy Cookies
Components (makes approx. 24 cookies):
For the cookies:
- 250g butter
- 125g caster sugar
- 2 tsp vanilla extract
- 375g plain flour
- 30g cocoa powder
To embellish:
- 300g icing sugar
- edible sweet eyes
Technique:
Preheat oven to 160 ° C( Gas mark 2/325 ° F).
Line 2 big baking trays with baking paper.
Location the butter and sugar in a big blending bowl, then blend together up until pale and fluffy. Include the vanilla extract and blend to integrate.
Screen in the flour and cocoa powder. Blend once again up until the mix comes together in a crumbly dough.
Pull the dough together with your hands, then present on a gently floured surface area to around 1cm thick. Utilizing a little round cookie cutter, cut circles from the dough, then thoroughly move them to the baking trays.
Bake for around 15 minutes up until prepared through.
As soon as prepared, leave the chocolate shortbread rounds to cool on the baking trays for a couple of minutes then move to a cooling rack to complete cooling.
Once the cookies are entirely cool, make the icing:
Screen the icing sugar into a bowl then a splash of water. Stir well up until the sugar has actually liquified and the icing is smooth. Include a bit more water if required to get the right consistency of icing– it must be a thick paste ideal for piping.
Spoon the icing into a non reusable piping bag, then snip off completion and pipeline zig-zags of lines throughout the cookies to make mummy ‘plasters’, leaving a little space near the top of the cookie for the eyes.
Stick 2 edible sweet eyes in location utilizing the icing as ‘glue’.
Leave the icing to dry and set.
Once the icing has actually entirely dried, keep your mummy cookies in an airtight container, layered with baking paper to separate them, up until all set to serve.
If you liked this dish, you may likewise delight in these enjoyable Mummy themed dishes too:
Easy Mummy Cupcakes
Mummy Ritz Crackers
Mummy Peanut Butter Bites
Mummy Halloween Pizzas
Or for more enjoyable creepy dishes, have a look at our Halloween Deals with area or enormous Halloween Recipes collection where you’ll discover more than 100 enjoyable Halloween food concepts and dishes!
Grace
Print Dish
Chocolate Shortbread Mummy Cookies
These enjoyable and simple Shortbread Mummy Cookies make an excellent Halloween reward to bake with the kids and they’re best for Halloween celebration food too!
Servings: 24 cookies
Components
For the cookies:
- 250 g butter
- 125 g caster sugar
- 2 tsp vanilla extract
- 375 g plain flour
- 30 g cocoa powder
To embellish:
- 300 g icing sugar
- edible sweet eyes
Guidelines
-
Preheat oven to 160 ° C (Gas mark 2/325 ° F).
-
Line 2 big baking trays with baking paper.
-
Location the butter and sugar in a big blending bowl, then blend together up until pale and fluffy. Include the vanilla extract and blend to integrate.
-
Screen in the flour and cocoa powder. Blend once again up until the mix comes together in a crumbly dough.
-
Pull the dough together with your hands, then present on a gently floured surface area to around 1cm thick. Utilizing a little round cookie cutter, cut circles from the dough, then thoroughly move them to the baking trays.
-
Bake for around 15 minutes up until prepared through.
-
As soon as prepared, leave the chocolate shortbread rounds to cool on the baking trays for a couple of minutes then move to a cooling rack to complete cooling.
-
Once the cookies are entirely cool, make the icing:
-
Screen the icing sugar into a bowl then a splash of water. Stir well up until the sugar has actually liquified and the icing is smooth. Include a bit more water if required to get the right consistency of icing– it must be a thick paste ideal for piping.
-
Spoon the icing into a non reusable piping bag, then snip off completion and pipeline zig-zags of lines throughout the cookies to make mummy ‘plasters’, leaving a little space near the top of the cookie for the eyes.
-
Stick 2 edible sweet eyes in location utilizing the icing as ‘glue’.
-
Leave the icing to dry and set.
-
Once the icing has actually entirely dried, keep your mummy cookies in an airtight container, layered with baking paper to separate them, up until all set to serve.
Love this creepy Halloween dish? Why not wait to Pinterest so you can quickly discover it once again!
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