Yields:
16 Servings
Difficulty: Easy
Prep Time: 1 Hr 45 Mins
Cook Time:
8 Mins
Total Time:
1 Hr 53 Mins
Hello everyone and welcome back to another lactose free recipe. This week we are starting off spooky season with all new Halloween themed recipes, starting off with these really cute ghost cookies.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
Adjust Servings
-
Cookies
- Decorating
Instructions
-
Cookies
- Beat the butter and sugar in a large bowl until creamy.
- Add the egg and vanilla extract. Mix until all ingredients are well incorporated.
- Slowly add the flour mix into the butter mixture until it forms a soft dough.
- Seperate a quarter of the dough. Add a few drops of the orange gel food colouring and knead until the dough is completely orange.
- Grab a two separate small amounts of dough (2 tbs each), colour one green and one black.
- Shape the doughs into a balls. Flatten them down and cover with clingwrap . Chill in the fridge for an hour. (You can keep it the fridge overnight and even freeze the dough to be used later)
- When the dough has been chilled preheat the oven to 170c (350f). Line a tray with baking paper.
-
On a lightly floured surface roll the dough flat. Lightly dust your ghost cookie cutter with flour. Press onto the cookie dough and cut out a little ghost. Place onto a tray lined with baking paper.
- Continue cutting ghosts out until you fill up the baking tray. The cookies wont spread so they can be placed close together.
- The nex step is to make the pumpkins. Grab the orange dough and roll it out flat. Get your circle cookie cutter and cut out as many as you need for the ghosts on your baking tray.
-
To make your pumpkins you need to make three indents. A straight one directly in the centre of the circle and a curved one either side of the stright line. Use your fingers to gently squish the top and the bottom of the pumpkin to flatten it slightly.
-
Place the pumpkin onto the ghost in between their little arms.
-
Gently fold the arms of the ghost down onto the pumpkin. Lightly press down to secure the arms. You can also use a little bit of water to help them stick down.
-
Next it to make the pumpkin stem. Grab a tiny amount of the black dough and shape it into a small stem. Place the stem onto the top centre of the pumpkin.
- The little leaf is next. Grab a small amount of the green dough. Roll it into a ball. Flatten it with your finger. Pinch one side together to make a leaf shape. Gently make a stright line in the centre of the leaf.
-
Place the leaf onto the pumpkin with the round side of the leaf pressing closely to the top of the pumpkin where the stem is.
- Continue this process until you have given the ghosts little pumpkins. Place into the oven and bake for 7 to 9 minutes. Until the cookies are just starting to get golden on the edges.
-
Transfer the cookies onto a wire rack and leave to cool down completely.
Decorating
-
Dot a small amount of the icing onto the back of the eyes. Press the eye sprinkles onto the ghost heads.
-
The final step is to give these cute little ghosts nice pink cheeks. Dip your brush into the pink food powder. Press down under the eyes to the side slightly. Do this to both sides. Gently blow away any excess powder.
- Congratulations you have made the cutest ghost cuddling pumpkin cookies.
