Halloween biscuits

by Juliet Sear

Easy-to-make cookies with warming winter spice

This easy cookie dough recipe is a good one for the winter months. I use light muscovado sugar which has a much deeper, fudgy taste compared to a basic vanilla cookie, and the addition of cinnamon, ginger and mixed spice adds a lovely warm flavour. 


200g soft butter
200g light muscovado sugar
2tsp vanilla bean paste or extract
1 medium egg
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp mixed spice
400g plain flour, plus extra for dusting

To decorate:
Coloured, ready-to-roll icing
Multi-coloured royal icing

Skull-shaped cookie cutters 


Preheat the oven to 200C. Line a cookie sheet or baking tray with baking parchment.

In a mixer, beat the butter, sugar and vanilla together until combined but do not cream. Add the egg and mix again until combined.

Mix the spices through the flour to distribute, then tip into the sugar mix and beat on low until a dough is formed.

Roll out the dough on a dusted surface to approx 5mm thickness and use a cutter in a skull shape to cut out the cookies.

Place on the baking trays, leaving about 1cm between them in case of expansion. Bake for approx 12-15 mins until they are golden and firm and when pressed they spring back up.

Leave to cool on a rack and once completely cold, decorate as required with coloured ready-to-roll icing and multi coloured royal icing.

Recipe: Juliet Sear