{"id":197,"date":"2011-10-31T09:29:52","date_gmt":"2011-10-31T08:29:52","guid":{"rendered":"http:\/\/kokbok.igu.se\/?p=197"},"modified":"2011-10-31T09:29:52","modified_gmt":"2011-10-31T08:29:52","slug":"scary-skull-biscuits-recipe","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=197","title":{"rendered":"Scary skull biscuits recipe"},"content":{"rendered":"<p>Scary skull biscuits<\/p>\n<p>Makes 16 sandwiched or 32 single biscuits<\/p>\n<p>Prep 20 mins<\/p>\n<p>Cook time<\/p>\n<p>Cook 15 mins<\/p>\n<p>plus chilling, cooling and decorating<\/p>\n<p>Freezable<\/p>\n<ul>\n<li> 200g \t\t        \t\t \t\t\t\t\t\t \t\t    \t\t                                                                                                                                                                                                                                                                                  unsalted butter                                                                                                 , very soft<\/li>\n<li> 140g \t\t        \t\t \t\t\t\t\t\t \t\t    \t\t                                                                                                                                                                                                                                                                                  golden caster sugar<\/li>\n<li> 1                                                                                                                                                                                                                                  large                                                                                                      egg yolk<\/li>\n<li> 1                             \t\ttsp                             \t\t                         \t                         \t              \t\t\t                                                                                                                                                           <a href=\"http:\/\/www.bbcgoodfood.com\/content\/knowhow\/glossary\/vanilla\/\"> vanilla extract <\/a><\/li>\n<li> 300g \t\t        \t\t \t\t\t\t\t\t \t\t    \t\t                                                                                                                                                                                                                                                                                  plain flour                                                                                                 , plus extra for rolling<\/li>\n<li> 100g \t\t        \t\t \t\t\t\t\t\t \t\t    \t\t                                                                                                                                                                                                                                                                                  raspberry jam                                                                                                 (or use lemon curd or chocolate spread)<\/li>\n<\/ul>\n<h4 class=\"sIFR-replaced\"><span class=\"sIFR-alternate\">FOR THE ICING<\/span><\/h4>\n<ul class=\"subset\">\n<li> 140g \t\t        \t\t \t\t\t\t\t\t \t\t    \t\t                                                                                                                                                                                                                                                                                  icing sugar                                                                                                 , sifted<\/li>\n<li> food colourings                                                                                                 (optional)<\/li>\n<\/ul>\n<p>Method<\/p>\n<p>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 \u00bc 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.<\/p>\n<p>2. With plenty of extra flour on the work surface and rolling pin, roll a batch of dough to the thickness of a \u00a31 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.<\/p>\n<p>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.<\/p>\n<p>Try<\/p>\n<p>Make it simpler<\/p>\n<p>To make the recipe simpler for young children, there&#8217;s no need to stamp out the eye shapes &#8211; just shape the jaws and bake. Stick on round sweets or pipe on eyes with writing icing as part of your decoration.<\/p>\n<p>Per serving<\/p>\n<p>249 kcalories, protein 2g, carbohydrate 38g, fat 11 g, saturated fat 7g, fibre 1g, sugar 24g, salt 0.01 g<\/p>\n<p>Recipe from Good Food magazine, October 2010.<\/p>\n<p>via<a href=\"http:\/\/www.bbcgoodfood.com\/recipes\/778646\/scary-skull-biscuits\">Scary skull biscuits recipe &#8211; Recipes &#8211; BBC Good Food<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[34,47],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-recept","tag-bakning","tag-okategoriserade"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=197"}],"version-history":[{"count":0,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}