Trick or treat yo’self

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With Halloween just around the corner, we’ve found two delicious recipes for some spooky sweets.

Spooky shortbread

Makes approx. 16 ghosts (depending on the size of your cookie cutter)

Ingredients

250g butter, softened

1/3 cup caster sugar

1/4 cup rice flour, sifted

2 1/4 cups plain flour, sifted

To decorate:

Icing sugar

Small quantity icing of choice

M&Ms Minis

Method

Preheat oven to 150°C. Line a baking tray with baking paper.

Cream the butter and sugar in an electric mixer until light and fluffy. Gradually add flours and when the mixture becomes very stiff, use your hands (or a fork) to combine. Turn out onto a lightly floured board or bench and knead until smooth.

Using a rolling pin, roll out the mixture to a thickness of about 1cm.

Using a ghost-shaped cookie cutter (we got ours in a Pacman set from eBay), cut out shapes and place onto the baking tray.

Bake for around 20 minutes. Once your ghosts have completely cooled, dust them all over with icing sugar.

Place a small amount of icing (we used royal icing in black) on the back of the M&Ms and stick them down for the eyes.


Chocolate ‘RIP’ mousse pots

Recipe and image courtesy of CSR Sugar | csrsugar.com.au

Makes: 6

Ingredients

125g dark cooking chocolate, roughly chopped

20g butter

2 eggs, separated

1/4 cup CSR caster sugar

3/4 cup cream

6 plain chocolate biscuits, roughly crushed

Plain biscuits/shortbreads or wafers, for headstone

Method

Place chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir regularly until melted and smooth. Allow to cool slightly then mix in egg yolks.

Place egg whites into a mixing bowl and beat until soft peaks form. Gradually add sugar until all is incorporated and mixture is thick and glossy.

Place cream into a mixing bowl and beat until firm peaks have formed. Gradually fold egg white mixture into chocolate mix using a large metal spoon.

Then fold in whipped cream mixing gently until well combined.

Spoon between serving glasses, cover and chill for 2 hours until set. For serving, sprinkle a layer of chocolate biscuit crumbs on the top and then using the plain biscuits press in to act as a headstone.

Decorate with flowers and writing as desired.

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