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Shortbread Skulls and Pumpkins

9 servings
Easy
80
These bright biscuits will impress everyone this Halloween!
Ingredients
Preparation
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Ingredients

For the Biscuits
165 gUnsalted butter (5 ½ oz) softened
115 gCaster Sugar (4 oz)
225 gPlain Flour (8 oz)
1Dr. Oetker Fine Dark Cocoa Powder x1 sachet (25g/1 oz)
For the Decoration
65 gUnsalted butter (2 ½ oz)
115 gIcing Sugar (4 oz)
3 mlDr. Oetker Madagascan Vanilla Extract (2-3 drops)
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel
Picture - Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
Picture - Dr. Oetker Red Extra Strong Food Colour Gel
Picture - Dr. Oetker Green Extra Strong Food Colour Gel
Picture - Dr. Oetker Orange Extra Strong Food Colour Gel
1

Shortbread Skulls and Pumpkins

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 large baking trays with baking parchment.

2

In a mixing bowl, beat the butter with the sugar until creamy and well blended.

3

Sift the flour and cocoa on top and carefully mix all the ingredients together until well combined. Using your hands, bring the mixture together to form a firm dough.

4

Turn on to a lightly floured surface and knead gently until smooth. Divide the mixture in half. Working with one half of the dough at a time – the mixture will be quite short – roll out to a thickness of ½ cm (1/4 inch). Stamp out 8 x 8cm (3 ¼ inch) skull shapes, re-rolling the dough as necessary. Roll out the other half of dough, with the trimmings, in the same way, and cut out 10 x 7cm (2 ¾ inch) pumpkin shapes, re-rolling the dough as necessary.

5

Carefully cut out eyes and mouths from half the pumpkins and half the skulls using small cutters or the tip of a sharp knife. Make them slightly bigger than looks natural because the mixture will close in on itself as it bakes. Transfer all the shapes to a baking tray and chill for 30 minutes to firm up.

6

Bake in the oven for 18-20 minutes until firm. Cool for 10 minutes before transferring to a wire rack to cool completely.

7

To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Mix in a few drops of Madagascan Vanilla Extract. Divide into 3 equal portions.

8

Add drops of the 3 different Gel Food Colours to the 3 portions to make vibrant shades. As a guide, you will need approx. 45 drops Red, 70 drops Green, and 75 drops Orange.

9

Spread a little of the icing over the uncut shortbread pumpkins and skulls and top with a cut shortbread. Press down gently to squeeze the icing carefully into the features.

10

Once you've sandwiched all the cookies together, they are ready to serve and enjoy!