Halloween Cut-Out Biscuits

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    Halloween Cut-Out Biscuits

    Halloween Cut-Out Biscuits


    22 people made this

    About this recipe: These adorable cut-out biscuits are tasty, too. Have fun decorating with the kids.

    Serves: 24 

    • 200g brown sugar
    • 200g caster sugar
    • 4 eggs, beaten
    • 200g butter
    • 625g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 225ml buttermilk
    • 1 recipe of your favourite icing

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a large bowl, cream the brown sugar, caster sugar, eggs and butter. Sift together the flour, baking powder, bicarb, cinnamon and nutmeg. Alternate adding the buttermilk with the dry ingredients.
    3. Roll out the dough to about a quarter of a centimetre thick. Using floured Halloween-shaped cutters, cut out the biscuits and place on a baking tray lined with baking parchment. Re-roll any trimmings to cut out as many biscuits as you can.
    4. Bake for 10 to 13 minutes in the preheated oven. Remove to cool on wire racks. Ice using your favourite icing recipe, and decorate with coloured sugar or hundreds and thousands.
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    Reviews in English (7)


    Is it just me or is this recipe all wrong? I've ended up with a fluid mess not a dough. I followed the recipe exactly and now have wasted a load of ingredients. Give it a miss!  -  30 Oct 2009


    I agree with the previous reviewer that these taste like cakey snickerdoodles and I wouldn't like it any other way! I made them because I ran out of vanilla and I needed sugar cookies, also I used softened butter instead of shortening, sour milk for the buttermilk and rolled them in organic sugar. So yummy! Highly recommended.  -  01 Oct 2008  (Review from Allrecipes US | Canada)


    I thought these cookies tasted great although they tasted more like a cakey snickerdoodle. Delicious, will make over and over! I didn't have buttermilk so I used sour cream.  -  15 May 2008  (Review from Allrecipes US | Canada)

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