Ghost Biscuits (Jam Sandwich Halloween Cookies)
Buttery shortbread-style ghost biscuits sandwiched with jam and finished with spooky eyes. Perfect for Halloween baking with kids — crisp, sweet and frightfully fun!
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Ingredients
- 120 grams unsalted butter
- 60 grams caster sugar
- 60 grams dark muscovado sugar
- 1 egg
- 240 grams plain flour plus extra for dusting
- 4 teaspoons 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.
Notes
Serving & Storing
- Serve: As part of a Halloween dessert table, or tuck them into trick-or-treat bags.
- Store: Keep in an airtight container for up to 5 days.
- Freezer-friendly: Freeze the unbaked dough (wrapped well) for up to 3 months — just thaw, roll, and bake.
- Make ahead: Bake a day ahead and assemble with jam when ready to serve.
Variations & Add-Ins
- Jam flavours: Raspberry for spooky red, apricot for a golden glow, or blackcurrant for a gothic look.
- Chocolate ghosts: Add cocoa powder to half the dough for a two-tone ghost effect.
- Vegan version: Use vegan butter and a flaxseed egg (1 tbsp flaxseed + 3 tbsp water).
- Christmas twist: Use star or snowflake cutters for festive jam sandwich biscuits.
