Spooky shortbread


Spooky shortbread

Makes approx. 16 ghosts (depending on the size of your cookie cutter)

  • 250g butter, softened
  • 1/3 cup caster sugar
  • 1/4 cup rice flour, sifted
  • 2 1/4 cups plain flour, sifted

To decorate

  • Icing sugar
  • Small quantity icing of choice
  • M&Ms Minis

Preheat oven to 150°C. Line a baking tray with baking paper.

Cream the butter and sugar in an electric mixer until light and fluffy. Gradually add flours and when the mixture becomes very stiff, use your hands (or a fork) to combine. Turn out onto a lightly floured board or bench and knead until smooth.

Using a rolling pin, roll out the mixture to a thickness of about 1cm. Using a ghost-shaped cookie cutter (we got ours in a Pacman set from eBay), cut out shapes and place onto the baking tray. Bake for around 20 minutes.

Once your ghosts have completely cooled, dust them all over with icing sugar. Place a small amount of icing (we used royal icing in black) on the back of the M&Ms, and stick them down for the eyes.

To add another dimension to your spooky shortbreads, grab some fondant icing in your desired colour, roll out and cut with the same cookie cutter you used for your biscuits. Lay it out on top of your biscuits and decorate with the icing sugar and M&M eyes.

For more:

Canberra Weekly
Canberra Weekly