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Halloween Cookies

Cakes Biscuits & Sweet Treats
  • Makes 15 Portions
  • Preparation 40 minutes
  • 50 minutes cooking times
  • 160 C°, 325 F°, Gas Mark 3


  • For the Cookies

    275g Allinson’s Plain White Flour
    1 tsp Baking powder
    100g Billington’s Unrefined Golden Caster Sugar
    75g Unsalted butter (diced)
    1 Large free range egg(s) (beaten)
    2 tbsp Golden syrup
    1 tsp Nielsen-Massey Vanilla Extract
    A few drops Food gel colouring (black, red & yellow)

    For the Decoration

    150g White sugar paste icing
    1 tube Designer icing (black)
    1 tube Designer icing (red)
    A handful Sprinkle decorations
    A handful Chocolate flavoured strands


  1. Step 1:
    Preheat the oven to 170°C, (fan 150°C, 325°F, gas mark 3).
  2. Step 2:
    Place the plain flour, baking powder and golden caster sugar into a mixing bowl. Add the diced butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

    Rubbing in butter and flour

  3. Step 3:
    Make a hollow in the centre of the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together into a dough.
  4. Step 4:
    Halve the dough. To one half add a few drops of black colouring and knead until well distributed. This will give you a murky, sinister look too your dough (ideal for bats, spiders and gravestones).
  5. Step 5:
    To the other half add a few drops of red food colouring and a few drops of yellow food colouring. Knead until a light orange colour has been achieved. The colour is ideal for pumpkin lantern cookies.
  6. Step 6:
    Place the dough in separate plastic bags and chill in the fridge for 30 minutes.
  7. Step 7:
    Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies using spooky shaped cutters.
    How to Roll your Biscuit Dough Evenly
    Place two clean rulers (of equal thickness) either side of your dough, use them as a guide to roll your rolling pin over them and the dough until the dough is even and  flush with the top of the rulers.
  8. Step 8:
    If you want to hang your cookies, make a small hole in the dough with a skewer before cooking. Bake the biscuits for 12-15 minutes until lightly coloured and firm. Leave on the tray for 2 minutes before transferring to a wire rack to cool completely.
    How to Stop your Biscuits Singeing in the Oven
    If your biscuit has a narrow edge (like the point of a heart shape) cover the narrow point with a small cut off of tin foil to protect it from becoming over baked and burnt.
  9. Step 9:
    Try using black, red and green writing icing to create scary designs, spider’s webs and monster faces on your cookies. Or cover your cookies in coloured ready to roll icing by adding a few drops of food colour to a piece of white ready to roll icing and knead. Roll the icing and cut into a shape using your cookie cutter or template. Try black for bats and witches or red and yellow for pumpkins
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