These sweet ghost biscuits sandwiched with jam are perfect for your Halloween table!
They are easy enough to cook with children, and they’re tricky to get wrong. The key is watching them while they’re in the oven to make sure that they don’t burn.
Baking Halloween treats with children is a lovely thing to do, particularly if they’re off school, and these will keep them occupied with some inexpensive and easy to get hold of ingredients. Enjoy!
Halloween Ghost Sandwich Biscuits – The Ingredients
- Unsalted butter – make sure that it is softened before trying to cream with the sugar. You can pop it in the microwave on low for a few seconds to make it softer.
- Sugar – I use a mix of dark muscovado sugar and caster sugar to give the biscuits more flavour, but you could use just caster sugar if you like.
- Egg – one large egg is all you need to bind the ingredients together.
- Plain flour – make sure you use plain flour and not any other kind of flour.
- Jam – any kind of jam will work for the filling. You could also sandwich these together with chocolate spread or peanut butter!
- Edible silver balls – these are used to make the ghost eyes, but they are optional.
- Icing sugar – to dust, this is optional.
Top Tips
- Cutting the ghost shapes
You will need a ghost cookie cutter for these ghost biscuits. I use this Ann Clark cookie cutter, but around Halloween many shops will sell them – even my local supermarket has them.
- Creaming the butter and sugar
Keep going until the mixture lightens in colour – you will know it is done when the texture and colour are different.
- Don’t overwork the dough
Be careful not to knead the dough too much or over roll when you are rolling it out. This will make your dough tough.
Get the cook books:
Halloween Ghost Sandwich Biscuits
Save This RecipeIngredients
- 120 g unsalted butter
- 60 g caster sugar
- 60 g dark muscovado sugar
- 1 egg
- 240 g plain flour plus extra for dusting
- 4 tsps jam
- 16 edible silver balls
- Icing sugar for dusting
Instructions
- In a large bowl, cream together the butter, caster sugar and dark muscovado sugar until light in colour.
- Crack the egg into the bowl and beat until combined. Add the flour and mix until the dough comes together.
- Use your hands to work the dough into a ball, making sure you include any bits from around the edge of the bowl. Divide this ball into two equal sized balls. Wrap each in cling film and put in the fridge for an hour to firm up.
- Preheat the oven to 180 degrees C. Prepare two baking trays by lining them with baking paper.
- Remove your dough from the fridge. Dust your work surface and rolling pin with flour. Unwrap one ball and roll until approximately 3mm thick.
- Use your ghost cookie cutter to cut 8 ghost shapes (you may need to reroll your dough scraps to get all the biscuits) and place them on one of the baking trays.
- Do the same with the other dough ball. When these 8 biscuits are on their tray, use a skewer to make two eye holes in each ghost.
- Put in the oven for approximately 10 minutes until firm – keep an eye on them because they can burn easily.
- Remove from the oven and allow to cool on a wire rack.
- Dust the ghost biscuits with eye holes with icing sugar. Spread the other ghosts with jam. Place the ghosts with eye holes on top, like a sandwich. Insert a silver ball into each eye hole, then serve.
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