Muhawhaw, the spooky season is here. My Instagram is filled with all things Halloween at the moment, so I might just as well hop on the trend and bring you some scary cookies too! These are simple butter cookies (made with Luxembourgish flour from Le Moulin), to which I’ve added a bit of cocoa powder to make them darker (and tastier!). So, go get yourself some Halloween cookie cutters, colourful food colouring and get creative with your Halloween cookies!
250g butter, room temperature
140g icing sugar
1 tbsp vanilla sugar
1 egg
375g Le Moulin Pâtisserie flour T45
3 tbsp cocoa powder
¼ tsp salt
For the icing:
120g icing sugar
2 tbsp milk
black, orange and green food colouring
Makes approx. 55 cookies – Prep: 1h 15 minutes – Cooling: 30 minutes – Oven: 12 minutes per batch
Cut the butter into cubes and put in a mixing bowl together with the icing and vanilla sugars and mix.
Add the egg and mix again, then add the flour, cocoa powder and salt and mix into a smooth dough.
Flatten the dough into two discs, wrap in cling film and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 170°C fan.
Roll out the chilled dough on a surface dusted with flour. Cut out cookies with a Halloween-shaped cookie cutters and place on a baking tray lined with baking paper.
Bake in the preheated oven for 12 minutes. Transfer to a wire rack and leave to cool completely.
Once the cookies are cool, prepare the icing. Put the icing sugar in a bowl, add the milk and mix into a smooth icing. Take out a bit of icing and put into 3 other bowls, mix with food colouring to get the desired colours. Decorate the cookies with the colourful icing.
Leave the iced cookies to set for at least 1 hour.
The cookies will keep in a tin for 1 week.
