Easy Halloween biscuits

Name: Easy Halloween biscuits
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 22
Ingredients: 225 g plain flour, plus extra to dust; 50 g unsalted butter, softened; 75 g caster sugar; 1/2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 medium egg; 25 g golden syrup; icing sugar, to dust; Halloween shaped cutters, we used a bat, pumpkin and witch’s hat; 300 g fondant icing in assorted colours, we used black, purple, orange; icing pens, we used black, red, orange, yellow and green

These Halloween biscuits make for the perfect weekend baking project. Choose any spooky cookie cutter you like and set your imagination loose to decorate.

By The Good Housekeeping Cookery TeamUpdated: 07 August 2023

Jump to recipe

Our easy Halloween biscuits recipe couldn't be simpler, meaning you can get the kids involved in decorating, too!

Whether you fancy turning your dough into bright orange pumpkin biscuits, ghost cookies, or witches' hats, this fool proof cookie dough recipe is the place to start.

All you'll need is the right cookie cutters, plenty of icing and a dash of creativity to make some fiendishly fun Halloween biscuits.

You'll need to chill the dough for about 15 minutes before you roll it out, and then leave these biscuits to cool for about five minutes once baked before icing.

Fancy more treats, not tricks? Why not try these suitably spooky brownies topped with marshmallow ghosts, or make our giant Halloween spider cookie, topped with a mixture of trick-or-treat candy.

Head here for more spooktacular food ideas for your Halloween party.

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Yields:

Prep Time:

40 mins

Cook Time:

15 mins

Total Time:

55 mins

Cal/Serv:

128

Ingredients

For the biscuits

225 g
plain flour, plus extra to dust
50 g
unsalted butter, softened
75 g
caster sugar
1/2 tsp.
ground cinnamon
1/2 tsp.
ground nutmeg
1
medium egg
25 g
golden syrup

To decorate

icing sugar, to dust
Halloween shaped cutters, we used a bat, pumpkin and witch’s hat
300 g
fondant icing in assorted colours, we used black, purple, orange
icing pens, we used black, red, orange, yellow and green

Directions

1. Step 1To make the biscuits, in a food processor pulse the flour, butter, sugar and spices until mixture resembles fine breadcrumbs. Add the egg, syrup and 2tsp cold water and whizz until the dough just clumps together. If you don’t have a food processor, rub the butter into the flour and spices using your fingertips; stir in the sugar, followed by the egg and syrup to make a dough. Tip on to a work surface and shape into a disc. Wrap and chill for 45min.
2. Step 2Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment. Lightly flour a work surface and roll out dough to 3mm thick. Stamp out spooky shapes, rerolling trimmings as needed. You should have about 22. Transfer to lined sheets, spacing apart. Chill for 15min, to firm up.
3. Step 3Bake for 14min, or until the edges are lightly golden. Leave to cool on the sheets for 5min, then transfer to a wire rack to cool completely.
4. Step 4To decorate, lightly dust a work surface with icing sugar and roll out your chosen colours of sugarpaste/fondant icing until 2mm thick. Using the same cutters as your biscuits, stamp out matching numbers of icing in your hosen colours.
5. Step 5Brush the biscuits very lightly with water, then gently stick on the icing. Use icing pens to add more detail, if you like. Serve.