Halloween Chocolate Skeleton Cookies
Servings: 10 cookies
Calories: 160kcal
Make spooky season special with these ghoulish texture modified cookies.
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For the Buttercream Icing
Chocolate Cookies
Whisk the flour, cocoa, salt and cinnamon together.
In a large mixing bowl, cream the butter and sugar with an electric mixer until smooth.
Add the eggs in 2 batches, scraping after each addition. Add in the flour mixture (step 1) and mix until combined. Divide the dough in half. Wrap both halves in plastic wrap, flatten them into discs, and allow them to chill in the fridge for one hour.
Preheat the oven to 160 °C. On a flour-coated surface, roll out the cooled dough discs to a quarter-inch thickness, then bake them in the oven for about 12 minutes (or until the dough springs back to the touch).
Allow the cookies to cool on a wire rack.
Shaped Cookies
Line a shallow baking tray with baking paper or a double layer of plastic wrap.
Blitz the cookies into fine crumbs, then add the crumbs to a bowl.
In a saucepan, combine the milk and Shape It Powder. Bring the saucepan to a boil over a medium heat and then simmer it for two minutes, stirring occasionally.
Pour the milk-Shape It mixture over the crumb mixture and blend the two together until smooth. Ensure all crumbs are completely saturated.
Immediately pour the mixture into the baking tray, flatten it out, and refrigerate it until set.
Cut out the set mixture using gingerbread cookie cutters.
Buttercream Icing
Using an electric mixer, beat the butter until soft peaks form.
Gradually add the icing sugar as you mix. Once the icing sugar is fully incorporated, beat the mixture for 5–10 minutes until it is light and fluffy.
Pipe the mixture onto your human-shaped cookies to make skeletons.
Serving: 50g | Calories: 160kcal | Carbohydrates: 16.9g | Protein: 1.9g | Fat: 9.4g | Saturated Fat: 6.2g | Sodium: 101mg | Potassium: 54mg | Fiber: 0.2g | Vitamin A: 129IU | Vitamin C: 0.6mg | Calcium: 36mg | Iron: 0.3mg
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