Name: Terrified Halloween cookies
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: 200g self-raising flour -; 100g butter -; 100g caster sugar -; 4 tbsp seedless raspberry jam -; white writing icing (or mix together a little icing sugar and water to make a paste) -; edible eyes to decorate -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Terrified Halloween cookies

1. 200g self-raising flour -

2. 100g butter -

3. 100g caster sugar -

4. 4 tbsp seedless raspberry jam -

5. white writing icing (or mix together a little icing sugar and water to make a paste) -

6. edible eyes to decorate -

How to cook deliciously - Terrified Halloween cookies

1. Stage

Using your fingertips, rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar, then the egg, using a table knife to bring it together to form a dough. If you need to, knead very briefly to bring the dough together.

2. Stage

Roll the dough into a cylinder, roughly 15cm long. Wrap in baking paper and chill for 30 mins or longer if preferred.

3. Stage

Heat the oven to 190C/170C fan/gas mark 5. Cut the roll into 1cm thick slices - it's fine if they're slightly different sizes so no need to be too precise. Arrange on two non-stick baking sheets, leaving plenty of room for them to spread. Using the end of a wooden spoon, make a 1cm wide indentation in each of the cookies – these can be slightly off-centre. Spoon about ½ tsp of jam into each well.

4. Stage

Bake for 10-12 mins until golden, then leave to firm-up for a few minutes before transferring to a wire rack to cool completely. Once cool, attach the eyes with a little icing.