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Annabel Karmel
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Bat Cookies

The ideal companion to a warm glass of chocolate milk after an evening of trick or treating! This Halloween, why not task your own mini ghosts and ghouls to get their spook on in the kitchen stamping out dough and decorating with their own bat cookie designs?

Prep Time: 30 minutes (excluding chilling time)
Cook Time: 10 - 12 minutes
Makes: 20 cookies
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100g softened butter
75g golden caster sugar
1 large egg yolk
1 tsp vanilla extract
150g plain flour
40g cocoa powder


White, chocolate and caramel writing icing pens

  1. Preheat the oven to 160C Fan. Line 2 baking sheets with non-stick baking paper.
  2. Measure the butter and sugar into a food processor and whiz until softened. Add the vanilla and egg yolk and whiz again. Add flour and cocoa powder and whiz for a final time until a dough is formed.
  3. Lightly knead on a work surface. Roll and then stamp out 20 bat cookies. Place on the baking sheets and 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 and use the white icing pen for the eyes.

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