Halloween Chocolate Skeleton Cookies
For the Cookies
- 175 g plain flour
- 30 g unsweetened cocoa
- 2 g salt
- 75 g unsalted butter
- 125 g icing sugar
- 1 large egg
- 125 ml water or full-cream milk
- 1 scoop Shape It Powder
For the Buttercream Icing
- 110 g icing sugar
- 90 g unsalted butter, soft
- Whisk the flour, cocoa, salt and cinnamon together.
- In a large mixing bowl, cream the butter and sugar with an electric mixer until smooth.
- 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.
- 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.
- 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.