Last Halloween I made vanilla biscuits like these and I have been thinking about them ever since, so I had to make them again this year and I thought I’d share the recipe with you. They’re so easy to make and are fun to decorate. You could get creative and do really extravagant designs or just keep them super simple they’ll still taste amazing.

100g vegan butter
100g caster sugar
1tbsp coconut oil (or any other vegetable oil)
275g plain flour
1tsp vanilla extract
Icing sugar
Food colouring

Halloween themed cookie cutters, I used a mixture of Wilton ones and some random ones I have had from over the years. I can’t find a link to the Wilton ones I used but I got them from Hobby Craft last year, you can get similar ones from super markets.

Pre heat your oven to 180°C and line a large baking tray with baking parchment. Mix the butter and caster sugar together in a large bowl until they are well combined. Add the oil and vanilla extract to this mixture and mix again. Then gradually add in the flour until the mixture comes together in a dough like consistency.

Sprinkle a small amount of flour on a work surface and roll out the dough so it is approximately 1cm in thickness. Take a variety of cookie cutters and cut out shapes in the dough and place on a lined baking tray. The dough shapes don’t need to be placed far apart on your baking tray as they don’t spread, so you can squeeze quite a few on. Once you’ve cut out lots of shapes from the first roll of dough you can collect it all together and roll it out again and repeat until you’ve used it all. Then bake them in the oven for 10 minutes or until they’re just beginning to brown. Once they’re cooked, immediately place them on a cooling rack, I find it much easier doing this straight away rather than waiting until they’re cool as then they don’t stick to the baking paper.

Once the biscuits are completely cooled you can begin to decorate. I don’t have an exact measurement for how much icing sugar you’ll need as I always just guess. I usually put a small amount of icing sugar in a bowl and add more as I go along. Its better to start off with a small amount and add to it then using to much and wasting it. Since I used a few different colours to decorate these I just made small amounts at a time as I was constantly changing colours. I made royal icing which is just icing sugar and water and added Wilton food colouring gels to colour the icing as they’re suitable for vegans. You want the icing sugar that is going to cover the whole biscuit to be a runny consistency, not too runny but just enough so that when you put it on the biscuit the lines and folds will smooth out themselves. To check this consistency draw a line through the middle of your icing sugar and time 15 seconds, if the line has disappeared in this amount of time it is perfect. If it disappears in less than 15 seconds it is too runny and if it takes longer than 15 seconds its too thick. For all other decorating like drawing eyes on the ghosts etc, you want it to be thicker so that it doesn’t bleed into the other colours. Always wait at least 30 minutes between icing layers so that the icing has a chance to dry.


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