Pumpkin cookies - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 325 g Plain white flour
- 200 g Butter (unsalted)
- 125 g Unrefined golden caster sugar
- 2 tsp Vanilla extract
- 2 Egg yolk(s) (free range)
For the decoration
- 200 g Royal icing sugar
- Orange food colouring
- Green food colouring
- White sugar paste icing coloured black
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1
For the biscuits heat the oven to 180°C (350°F, gas mark 4). Grease 2 baking trays.
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2
Put the flour into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs.
For this step you'll need:
- 325g Plain white flour
- 200g Butter (unsalted)
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3
Add the sugar, vanilla and egg yolks and mix to a soft dough.
For this step you'll need:
- 125g Unrefined golden caster sugar
- 2tsp Vanilla extract
- 2 Egg yolk(s) (free range)
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4
Roll out the dough on a floured surface to a thickness of about 5mm/1/4″ thick. Using a cutter or template cut out ghost and pumpkin shapes.
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5
Place on the baking trays and bake for 18-20 minutes until turning pale golden around the edges. Cool on the trays for 5 minutes, then place on a wire rack to cool.
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6
For the decoration, make up the royal icing sugar as directed on the packet. Put just under half the icing into another bowl and stir in a few drops of orange colouring.
For this step you'll need:
- 200g Royal icing sugar
- Orange food colouring
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7
Put a small amount of icing into a small bowl and stir in a few drops of green colouring.
For this step you'll need:
- Green food colouring
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8
Using a small palette knife, spread the icing generously over the biscuits. Use the green icing to from the pumpkin ‘stalks’.
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9
Roll small pieces of black sugar paste icing for the ghost ‘eyes’ and attach. Put 2 dots of white icing in the centre of the ‘eyes’. Leave to set.
For this step you'll need:
- White sugar paste icing coloured black