250g butter, room temperature
140g icing sugar
1 tbsp vanilla sugar
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.