Halloween Shortbread

Shortbread biscuits cut into Halloween themed shapes, then decorated with chocolate icing.

Ingredients

• 150g/6oz plain flour
• 100g/4oz slightly salted butter, cut into pieces and softened.
• 50g/2oz golden caster sugar
• Chocolate Icing

Method

1. Preheat the oven to 150°C/Gas 2/fan oven 130°C.

   Put the flour in a mixing bowl, add the butter and rub together to make fine crumbs.

   Stir in the sugar.

2. Work the mixture together until it forms a ball. Turn out on a work surface and knead briefly until smooth.

   Roll and pat out on a very lightly floured surface to an 18cm/7in circle.

   Using various Halloween cookie cutters cut out as many pieces of shortbread as possible.

   Carefully place each dough shape onto an un-greased baking sheet.

3. Bake for 20 minutes or until cooked.

   The shortbread should be very pale.

4. Allow to cool before icing details onto the shortbread.

   I used Halloween cookie cutters which were shaped as Bats, Ghosts and Gravestones. To decorate the bats and ghosts I iced on eyes and mouths. For the Gravestones I chose to outline the shortbread and wrote RIP in the centre of the biscuit.