Just in time for Halloween – here is my recipe for these rather kookie Skeleton cookies and my super chocolatey Batty Biscuits.
These cookies are of course gluten free and the chocolate Skeleton Men could be made dairy free, just substitute the butter for dairy free spread or dairy free butter. If you use dairy free spread make sure it is super cold, or it can make your biscuit dough a little oily – you may also need to for chill your biscuit dough for a little longer.
I also used an all purpose gluten free flour to make these biscuits – the new Schär Mix It Universal Blend – if you can’t get hold of this you could use a mix of gluten free self raising and rice flour (see the recipe below for details).
I had a lot of fun decorating these cookies – particularly the skeleton men, who have rather shocked expressions!
I think this recipe would be a lovely project to get children involved in over the Halloween weekend, as the cookie dough is very simple to make and they can get creative giving the skeleton men different expressions and looks!
Gluten Free Batty Biscuits and Chocolate Skeletons
For the chocolate biscuits:
2 tbsp cocoa powder
280g Gluten Free all purpose flour (I used Schar Universal Mix It – you could also use 150g GF Self raising and 130g rice flour)
1 tsp vanilla essence
For the decorations:
250g icing sugar
1 egg white
100g milk chocolate
100g dark chocolate
1) To make the biscuit dough, combine the gluten free flour, cocoa powder and sugar in a large bowl.
2) Rub in the butter until you have a bread crumb like texture.
3) Add the egg and vanilla essence and start to bring the ingredients together using a wooden spoon.
4) Tip the contents onto a lightly floured surface and use your hands to work the ingredients into a soft dough. Don’t worry if the dough seems a little sticky as it will be refrigerated which help it to firm up – don’t be tempted to add more flour!
5) Wrap the dough in cling film and place in the fridge for at least an hour.
6) Preheat the oven to 170 degrees C/Gas Mark 4 and line a baking tray with greaseproof paper.
7) Dust a clean surface with flour and spilt the dough into two halves. roll out the dough using a rolling pin. Roll out one half and cut out Gingerbread men shapes, then roll out the other half and cut out bat shapes.
8) Transfer the cookies to tray lined with greaseproof paper using a palate knife. Bake for 10 – 12 minutes or until the cookies are firm and a light golden brown – be sure to keep an eye on them as they could quickly over-bake.
10) Once baked, leave the cookies to cool slightly on the trays to before transferring them to wire racks to finish cooling.
11. For the skeleton men, make the royal Royal icing: place 1 egg white in a bowl, then slowly sift in the icing sugar in batches. In between the batches of icing sugar, stir the ingredients with a wooden spoon or a balloon whisk until the icing thickens up – you can use a dash of water to encourage the ingredients to come together if necessary.
Transfer the icing into a piping bag fitted with a writing nozzle and decorate the Skeleton men – don’t forget to give them shocked expressions!
12. For the chocolate bats: melt the chocolate in a bowl over a pan of gently boiling water. Once the chocolate has fully melted, remove the bowl from the heat and dip each cookie into the chocolate so that the top is coated, then place the cookies on Greaseproof paper to set.
I love seeing your take on my recipes, so remember to share a snap of your Halloween cookies over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.