Författare: Charlotta Bruno

Scary skull biscuits

Makes 16 sandwiched or 32 single biscuits

Prep 20 mins

Cook time

Cook 15 mins

plus chilling, cooling and decorating

Freezable

• 200g unsalted butter , very soft
• 140g golden caster sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 300g plain flour , plus extra for rolling
• 100g raspberry jam (or use lemon curd or chocolate spread)

FOR THE ICING

• 140g icing sugar , sifted
• food colourings (optional)

Method

1. Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. Put the butter, sugar, egg yolk, vanilla and ¼ tsp salt into a large bowl and beat with a wooden spoon until smooth. Stir in the flour to make a stiff dough, then shape into 2 discs, cover with cling film and chill for 10 mins.

2. With plenty of extra flour on the work surface and rolling pin, roll a batch of dough to the thickness of a £1 coin. Stamp out as many 7cm rounds as you can. In half of the rounds, stamp out 2 eye sockets with an apple corer, then use well-floured fingers to pinch the jaw shapes. Lift onto the baking sheets. Bake for 15 mins or until pale golden, then cool for 2 mins before lifting onto a wire rack.

3. Sandwich the cold biscuits together with the jam. Mix the icing sugar with 4 tsp water until smooth, divide into 3, then colour as you like. Put into piping bags, snip off the tips, then pipe spooky patterns and faces onto the skulls.

Try

Make it simpler

To make the recipe simpler for young children, there’s no need to stamp out the eye shapes – just shape the jaws and bake. Stick on round sweets or pipe on eyes with writing icing as part of your decoration.

Per serving

249 kcalories, protein 2g, carbohydrate 38g, fat 11 g, saturated fat 7g, fibre 1g, sugar 24g, salt 0.01 g

Recipe from Good Food magazine, October 2010.

viaScary skull biscuits recipe – Recipes – BBC Good Food.

Savoiardi Biscuits Ingredients

4 eggs

1 cup oil

3/4 cup sugar

lemon rind of 1 lemon

1 drop of lemon essence

550g self raising flour sifted

Savoiardi Biscuits Method

In a large bowl beat eggs, sugar, oil and essence until light and creamy then you should fold in the rind and flour. With moist hands roll into balls and flatten. Bake the Savoiardi Biscuits in a moderate oven until golden brown then let cool on the tray.

Enjoy your freshly made Savoiardi Biscuits!

viaSavoiardi Biscuits Recipe | FREE RECIPES AT SUNSHINERECIPES.COM.

Hallongrottor

30 minuter

Rör rumsvarmt smör och socker poröst. Blanda mjöl, vaniljsocker och bakpulver och tillsätt det. Rör ihop till en deg. Använder du matberedare tillsätter du allt från början, fettet kylskåpskallt och skuret i bitar. Rulla degen till en längd och skär den i 20-22 bitar. Rulla dem till kulor och lägg dem i bakformar av papper. Gör en fördjupning i varje kaka och lägg i en syltklick. Grädda i mitten av ugnen 10-12 minuter.

viaHallongrottor. Coop hemsida

Staffordshire oatcakes

Ingredients

225g/8oz fine oatmeal

100g/3½oz wholemeal flour

100g/3½oz plain flour

1 tsp quick-action yeast

pinch salt

825ml/1 pint 9¾fl oz water

1 tbsp baking powder

12 tsp vegetable oil

24 rashers streaky bacon

*

1 tbsp olive oil

*

150g/5¼oz chestnut mushrooms, cut in half

*

300g/10½oz mature cheddar cheese, grated

Preparation method

1.

Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.

2.

Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)

3.

Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.

4.

Once ready to cook the batter, whisk in the baking powder until well combined.

5.

Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.

6.

Fry the oatcake for 1-2 minutes, or until golden-brown on one side.

7.

Flip the oatcake and fry for a further minute, or until golden-brown on both sides.

8.

Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.

9.

Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.

10.

Meanwhile, preheat the grill to its highest setting.

11.

When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.

12.

Meanwhile, heat the olive oil in a separate frying pan over a medium heat.

13.

Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm.

14.

Meanwhile, heat a frying pan over a medium heat until hot. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it.

15.

Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted.

16.

Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese.

17.

Serve immediately.

viaBBC – Food – Recipes : Staffordshire oatcakes.