Happy Halloween week! Today I’m bringing you some simple but scary cobweb cookies – my last Halloween post for this year! I hope you like my Halloween Cobweb Cookies!
These adorable cookies are perfect for a Halloween party, or even handing out to Trick or Treaters if you’re feeling generous! A simple but delicious chocolate sugar cookie is topped with white and black royal icing to form a cute cobweb decoration. It’s really easy to do – you just pipe circles of black icing onto white, and then drag a toothpick through from the centre to the edge. As you can see, I waited a little too long to pipe my black icing – you need to do it straight away.
- 125g unsalted butter
- 125g golden caster sugar
- 1 egg
- 1 tsp vanilla bean paste
- 200g plain flour
- 50g cocoa powder
- 300g Tate and Lyle royal icing sugar
- Black gel colouring by Sugarflair, Wilton or Americolor, about half a teaspoon
- To make your biscuits, first beat the very soft butter with the sugar until the mixture is soft and light. Beat in the egg and vanilla, and then sift in the flour and cocoa powder. It's really important to sift cocoa powder as it's usually very lumpy. Mix briefly, then tip the whole mix out onto a large sheet of clingfilm. Knead and pat it together, and then cover with clingfilm and rest in the fridge for 20 minutes.
- Preheat your oven to 160c/gas mark 4/350f and prepare three large baking sheets with parchment paper or non stick baking mats. Roll out your dough (I prefer to do it half at a time) on a lightly floured piece of parchment paper, and cut out circles approximately 2.5 inches wide. Place on your baking sheets at least 2cm apart from each other, and bake for 11-15 minutes. Remove from the oven and leave to cool completely.
- For the decoration: In a stand mixer or with a hand mixer, beat the icing sugar and slowly add water, a tablespoon at a time, until the icing is liquid, but very thick. Beat until it has the consistency of thick whipped cream - it needs to be runny enough to thickly coat, but run off, the back of a spoon. Transfer two thirds of the mixture into a piping bag (with no nozzle fitted). Colour the remaining icing black, adding gel colouring until it's a glossy jet colour. Transfer the black icing into another piping bag (I like to do this by propping it in a tall glass).
- To start decorating the cookies, first outline each one with a white circle, making it as even as you can! Leave to set for 30 minutes. After 30 minutes, flood the inside of each cookie with white icing from your piping bag - it's like colouring in! Be careful not to add too much icing - it will spread, but you can help it along with the end of a teapoon. Some bubbles will appear in the icing, and you can use a toothpick to pop them (if you care!).
- Next, draw circles in the white icing with the black icing - you'll probably be able to fit in three circles. Next, using a toothpick, draw it from the centre to the outside of the cookie, dragging it through the icing. Do this six times, in a similar pattern to how you would slice a cake. Set the biscuits aside somewhere cool to harden completely for a few hours.
Happy Halloween! Are you doing anything? We’re having a little halloween party.