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Ghost Cookies
These cookies are a cute and delicious treat for Halloween and a fun bake for kids.
Ghost Cookies
· ½ cup sugar
· 1 egg
· 1 teaspoon vanilla extract
· 1 ½ cups plain flour
· ¼ teaspoon baking powder
· ¼ teaspoon salt
· ¼ cup thickened cream
· White chocolate
2. Line two baking trays with baking paper.
3. Cream butter and sugar until mixture is light and fluffy.
4. Add vanilla extract and egg and mix well.
5. Sieve flour, baking powder and salt into a bowl. Add the flour in two batches to the butter mixture. Mix well to form dough.
6. Divide cookie dough mixture into two batches and place into the refrigerator to firm up for about 20-30 minutes.
7. Roll out the cookie dough to about 2-3 mm and use ghost cutter. Then use a piping nozzle or large straw to cut out the ghost eyes, only on half the cookies.
8. Bake in oven for 10- 12 minutes. Leave on baking tray for 5 minutes before lifting onto a cooling rack.
Chocolate ganache filling
9. Place chocolate into a bowl and pour hot cream over it and allow it to sit for 2 minutes. Stir until ganache is smooth and place into the refrigerator for 10 minutes to thicken up.
10. Place into a piping bag and pipe some ganache onto the underside of the ghost cookie and place the ghost cookie with the eyes cut out on top.
11. Using a toothpick with some melted white chocolate place a small dot of it onto the ghosts’ eyes to create pupils.
12. To create the cute bows, melt some white chocolate and on some baking paper pipe some bows and add sprinkles. Allow it to dry and using a small amount of melted white chocolate attach the bows to the ghost cookies.
I didn't have a ghost cookie cutter, so instead I used a pineapple cutter and turned it upside down to create the body. Then I used a knife to cut out the bottom bit of the ghost body. Alternatively, you could use a tulip cutter if you have one and that would work too.
Happy Halloween everyone.
Happy Baking xo
Ghost Cookies
Ingredients
· 110 grams butter· ½ cup sugar
· 1 egg
· 1 teaspoon vanilla extract
· 1 ½ cups plain flour
· ¼ teaspoon baking powder
· ¼ teaspoon salt
Chocolate ganache filling
· 110 grams dark chocolate· ¼ cup thickened cream
Decorations
· Sprinkles· White chocolate
Instructions
1. Preheat oven to 180°C.2. Line two baking trays with baking paper.
3. Cream butter and sugar until mixture is light and fluffy.
4. Add vanilla extract and egg and mix well.
6. Divide cookie dough mixture into two batches and place into the refrigerator to firm up for about 20-30 minutes.
7. Roll out the cookie dough to about 2-3 mm and use ghost cutter. Then use a piping nozzle or large straw to cut out the ghost eyes, only on half the cookies.
8. Bake in oven for 10- 12 minutes. Leave on baking tray for 5 minutes before lifting onto a cooling rack.
Chocolate ganache filling
9. Place chocolate into a bowl and pour hot cream over it and allow it to sit for 2 minutes. Stir until ganache is smooth and place into the refrigerator for 10 minutes to thicken up.
10. Place into a piping bag and pipe some ganache onto the underside of the ghost cookie and place the ghost cookie with the eyes cut out on top.
11. Using a toothpick with some melted white chocolate place a small dot of it onto the ghosts’ eyes to create pupils.
12. To create the cute bows, melt some white chocolate and on some baking paper pipe some bows and add sprinkles. Allow it to dry and using a small amount of melted white chocolate attach the bows to the ghost cookies.
Tips
· Melt only a very small amount of white chocolate to add the pupil to the eyes.
Did you bake this recipe?
Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo so I can see your wonderful bakes.
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