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  • 100g softened butter
  • 75g golden caster sugar
  • 1 large egg yolk
  • 1 tsp vanilla
  • 150g plain flour
  • 40g cocoa powder


  • Black, chocolate and caramel icing pens
  • White ready to roll icing


  1. Preheat the oven to 160C Fan. Line 2 baking sheets with non-stick paper.
  2. Measure the butter and sugar into a processor. Whiz until softened. Add the vanilla and egg yolk and whiz. Add flour and cocoa powder and whiz until a dough is formed.
  3. Lightly knead on a work surface. Roll out then stamp out 20 Bat cookies. Place on the baking sheets. Chill for 30 minutes.
  4. Bake for 10 to 12 minutes until firm and slightly puffy to look at. Remove from the oven and cool on a wire rack.
  5. Decorate the wings with squiggles of chocolate and caramel icing. Add small balls of white icing and a dot of black writing pen for the eyes. 
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