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Black cat and bat biscuits

  • 2:25 Prep
  • 0:10 Cook
  • Makes 30

Ingredients

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 1 egg, lightly beaten
  • Grated zest of 1 orange
  • Grated zest of 2 lemons
  • 2 1/3 cups (350g) plain flour
  • 1/2 cup (50g) cocoa powder, sifted
  • Ready-made white 'writing' icing (see note)

Method

  • 1
    Line 2 trays with baking paper.
  • 2
    Using electric beaters, beat butter and sugar in a bowl until just pale and creamy. Beat in egg, mixing well, then the zest. Fold in flour and cocoa to combine, then tip onto a lightly floured surface and knead briefly to form a smooth dough. Enclose in plastic wrap and chill for at least 1 hour.
  • 3
    Halve dough. On a floured surface, roll out each piece to about 5mm thick. Using a decorative cutter (we used bat and cat cutters), cut out shapes and place on trays, leaving a 2-3cm gap between biscuits. Chill for a further 30 minutes on the trays.
  • 4
    Preheat oven to 180°C. Bake biscuits for 10 minutes until dry. Transfer to a rack to cool before decorating with icing.

Source: taste.com.au

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