Halloween Makes

Halloween Biscuits

115g Butter, softened
75g Caster Sugar
1 Free Range Egg Yolk (the white can be frozen)
2tsp Milk
200g Plain Flour, plus extra for dusting
500g pack Ready to Roll Icing
Raspberry Jam

(Food colouring if required)

Preheat oven to 180C and line 2 baking trays with paper.  Beat the butter and sugar with a wooden spoon until combined.  Stir in the egg yolk and milk.  Add the flour and mix to make a dough.

Roll out onto a lightly floured surface to about 5mm thick.  Cut out biscuits using ghost shape cutters or any other spooky shapes you have.  Place on baking trays and bake for 12-15 mins until golden.  Cool on a wire rack.

(If required, mix a little food colouring into the icing).

Roll out the icing and cut out shapes to match your biscuits, cutting out eyes and mouths so the jam can ooze through (I used the end of a pastry brush).
Spread a layer of jam over the biscuits and carefully place the icing on top, pushing it down gently.

 Pumpkin Carving

 

Draw your design.  We decided on Scooby Doo this year.

Slice off the top and scoop out the flesh. (You could save the seeds and dry roast them.  Everything else can be composted).  

Mark out your design with a skewer (or, ideally, a special pumpkin carving tool).

Cut out the design and smooth the edges.  Brush the exposed flesh with lemon juice to preserve.

Place a small candle or tea light inside and pop the top back on.

We also made mini lanterns using persimmons.

These taste pretty good after they've been lit!

Don't forget to compost your pumpkin once you've finished with it.