Haunted Halloween Cookies
with chocolate chips | 10 - 12 cookies
Apron on, sleeves rolled up and chef's hat donned. With this baking box, even the smallest chef can get to work with recipes that are not only tasty and easy, but above all fun to make! Let your imagination and creativity run wild and get to work with kneading, cutting shapes or icing.
Trick or treat? After baking these scarily delicious shortbreads, the question is irrelevant. With a super simple recipe and helpful decoration tips, you'll have a treat you can't say no to in no time.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
130 g
Butter
(Contains Melk (inclusief lactose))
½ piece
Egg
(Contains Ei)
200 g
Flour
(Contains Tarwe May be present Gluten)
½ piece
Lemon
100 g
Powdered sugar
(May be present Melk (inclusief lactose), Ei, Soja, Gluten, Noten)
50 g
Chocolate chips
(Contains Melk (inclusief lactose), Soja May be present Gluten, Noten, Pinda's, Sesamzaad)
Not included in your delivery
80 g
Sugar
½ teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Zest half of the lemon.
- Crack the egg into a small bowl and beat well.
- In a large bowl, use a handheld mixer to combine the butter, granulated sugar and lemon zest.
- Fold in the flour, the salt and half of an egg. Use your hands to knead into a dough.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for 30 minutes.
- Preheat the oven to 160°C.
- Meanwhile, dust the countertop with some flour, then roll out the cookie dough until it's about 0.5cm thick.
- Use a knife to cut ghost-shaped cookies out of the dough (see Tip).
- Gather up the dough left after cutting the shapes and roll it out again. Continue until you have used all of the dough.
Tip: you can also use a glass to cut round cookies out of the dough.
- Transfer the cookies to a parchment-lined baking sheet.
- Leave plenty of space between the cookies and if necessary, use a second baking sheet.
- Bake the cookies for 12 - 15 minutes, then remove them from the oven and let them rest on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a cooling rack.
- Juice 1 tbsp of lemon into a small bowl (see Tip).
- Add the powdered sugar and 0.25 tbsp of water, then mix well to make the icing.
- Use a spoon to spread the icing over the cookies.
- Place two chocolate chips on each cookie so as to make the ghost's eyes.
Tip: use extra water instead of lemon juice if you do not like the sour taste of the lemon!