#Halloween Biscuits

Name: #Halloween Biscuits
Yield: 35 biscuits
Cuisine: British
Ingredients: 260 g All Purpose Flour; 30 g Cocoa Powder; 250 g Unsalted Butter, softened; 100 g Icing Sugar, sifted; Pinch salt; 3 TBS lightly beatened egg whites; 200 g melted white chocolate, for dipping

Mummybot 🤖 @cook_13883553

Bath, England

These “Ghost” and “Mummy” chocolate biscuits are a hit with my children. The biscuit is a classic piped Viennese biscuit.

Mummybot 🤖 @cook_13883553

Bath, England

These “Ghost” and “Mummy” chocolate biscuits are a hit with my children. The biscuit is a classic piped Viennese biscuit.

Saved

Ingredients

35 biscuits

260 gAll Purpose Flour
30 gCocoa Powder
250 gUnsalted Butter, softened
100 gIcing Sugar, sifted
Pinchsalt
3 TBSlightly beatened egg whites
200 gmelted white chocolate, for dipping
50 g melted dark chocolate

Saved

Steps

1

Preheat oven to 180C. Line two baking sheets with parchment paper and set aside.
2

Fit a pastry bag with a medium sized open star tip and keep it close at hand. The piping hole should be open and straight, rather than curved and tightly rounded.
3

Whisk together flour and cocoa. In a large bowl, beat the butter with a whisk till light and creamy. The butter must be very soft. Whisk in sugar and salt, then stir in the egg whites.
4

Gradually add the flour and cocoa powder and blend only until incorporated. Don’t work the dough too much once the flour is added.
5

Spoon about 1/3 of the mixture into the pastry bag. Pipe the dough into W- shaped cookies, about 5cm long and 3cm wide. 1 inch apart on the baking sheets. Bake the cookies for 10-12mins until they are set but neither browned nor hard.
6

Transfer the cookies to a rack and cool to room temperature before dipping in melted white chocolate and decorating them.