If you are looking for easy biscuit decorating ideas for Halloween, try these adorable ghost biscuits which even beginning bakers can master.
1 person made this
Makes: 30 to 40 biscuits
For the biscuits
125g butter, softened
120g caster sugar
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
For the icing
200g icing sugar
2 to 3 tablespoons milk
2 teaspoons golden syrup
1/4 teaspoon vanilla or almond extract
mini chocolate chips
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Method Prep:45min › Cook:10min › Extra time:2hr › Ready in:2hr55min
In a bowl beat butter, sugar, egg and vanilla extract with an electric mixer until creamy.
Mix flour and baking power in a second bowl. Add to the creamed butter mixture and beat at lowest speed until it becomes crumbly. Using your hands, knead briefly until smooth. Cover or wrap in cling film and chill in the fridge until firm.
Preheat oven to 180 C / Gas 4. Line two baking trays with baking parchment.
Dust a work surface with flour and roll out the biscuit dough. Cut out tulip shapes with a tulip biscuit cutter. If your cutter has a stem, cut the stem off so you have a stemless tulip shape. Arrange biscuits on baking trays.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Carefully lift the biscuits off the baking tray with a palette knife and transfer to wire racks. Cool completely.
Stir icing sugar and milk together in a small bowl until smooth. Add syrup and vanilla extract and stir until icing is smooth and glossy.
Spoon icing into a piping bag with a small round nozzle, or into a small plastic bag with a tiny corner cut off. Pipe icing around the edge of each biscuit to create a border.
Fill in the centre of the biscuit with a thick layer of icing. Place two chocolate chips into the wet icing for the eyes. Set to the side until icing dries, which takes several hours.