Pumpkin Biscuits & Zombie Fingers
Looking for fun and spooky food this Halloween?
Have a go at these great recipes – these were baked by our fabulous designer and super cook Helen.
1 Preheat the oven to 170C/Gas Mark 3. Line baking trays with baking parchment.
2 Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.
3 Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
4 Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around
template.
5 Place the shapes onto the lined baking trays and bake in batches for 9–10 minutes or until light golden brown.
6 Remove from the oven.
7 When completely cool, decorate with the icing.
The gingerbread biscuits can be stored in an airtight container for up to two weeks.
You will need:
✔ 125g unsalted butter ✔ 100g dark muscovado sugar
✔ 4 tbsp golden syrup ✔ 325g plain flour ✔ 1 tsp bicarbonate
of soda ✔ 2 tsp ground ginger ✔ Supercook Writing Icing
Zombie Fingers
Top Tip
If you want to make these in advance, leave in the fridge, covered, for up to a few days. The dough will dry out a bit but is fine after a bit of handling.
1 Mix butter, sugar, egg, and vanilla until completely combined.
2 Combine dry ingredients in a separate bowl (except pumpkin seeds) and combine with butter mixture.
3 Refrigerate dough for at least half an hour.
4 When you are ready to make the cookies, preheat oven to 150�C/Gas Mark 2.
Grease a cookie sheet.
5 Form dough into thin rolls. They don't have to be even – crooked fingers are creepy. Mine are about 1/3 inch wide and 3 inches long.
6 Press a pumpkin seed into one end of the cookie. Press them horizontally towards the other end a bit so it sticks well and sinks into the nail bed like
a real nail. If you wish, you can either press a fork across the finger to create knuckles, or press the tines of the fork into the finger to create little holes.
7 If yours are as thin as mine (1/3 inch), bake for about 10 minutes or until just slightly browned. If yours are a lot thicker, bake up to 20 minutes.
You will need:
✔ 1 cup sugar ✔ 1 cup butter at room temperature ✔ 1 egg ✔ 2 tsps vanilla ✔ 23/4 cups flour ✔ 1 tsp baking powder ✔ 1 tsp salt ✔ 1/2 cup raw pumpkin seeds
Recipes by: b2.bigoven.com
