Halloween sugar cookie pops.

Friday, October 24, 2014

halloween, cookie, pops, biscuits, food, blog, blogger, uk, lifestyle, recipe

halloween, cookie, pops, biscuits, food, blog, blogger, uk, lifestyle, recipe

After making cake pops a few weeks back I had some left over sticks and instead of letting them take up space in my baking cupboard I decided to put my new Halloween cookie cutters to good use and combine the two. Cookie pops! We are having a little Halloween party on Sunday and I've planned a few things to bake. I just need to put together a recipe for the cake. I can't wait to share it with you guys, 

I'm not dressing up, as much as I love clothes and getting ready to go out (most of the time more than actually going out) I really don't like dressing up, I leave that to the Mr. I'm going to dig out the ghost jumper I bought from New Look last year. It's a take on the J W Anderson jumper that I wanted for ages but I'd much rather pay a quarter of the price for a jumper I'll only wear once a year.

Today is the first day of my 10 days off. I'm very excited and today I'm meeting my sister in law for a bit of shopping and knowing us it will end up in getting a coffee or lunch. I have such a lovely lazy week planned.

Anyway onto the recipe. I used cookie cutters from Asda but most places stock seasonal cookie cutters. 

You will need:

For the biscuits
225g butter, softened
110g caster sugar
275g plain flour

For the icing
icing sugar
food colouring

lollipop sticks

Preheat oven to 180º C/ Gas 4.

Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.

Sift in the flour and bring the mixture together to form a dough.

Leave the dough to chill in the fridge for at least 15 minutes.

Roll out the dough thickly, roughly 2cm thick. Cut out the shapes, place onto a lined baking tray and carefully insert the lollipop/cake pop stick into the centre of the cookie.

Bake for 10-12 minutes or until the edges start to turn golden brown.

Leave to cool completely. 

You will need to line the biscuits with a thicker icing and then flood the middle to fill the biscuit.

Make up the icing, using as much icing sugar and water as you need to make a thick but pipe-able icing. Put the icing into a disposable piping bag and trace around the outline of the biscuit. Leave to set this will take around 20 minutes.

Make a slightly runnier icing that will fill in your outline. Spoon the mixture onto the biscuit and spread gently across the biscuit filling it right to the edges. Leave to set completely.

Then tuck in or give to those pesky trick-or-treaters.

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