October 28, 2012

halloween cookies

Halloween is just around the corner again. It was about the same time a year ago that I posted a recipe for ghost cookies. Due to my nuptials this summer,
I acquired some kitchen stuff from my husband's collection. Now I have three Halloween-themed cookie cutters: bat, ghost and spider. How fun!

I used a variety of flours in the cocoa cookies to achieve a biscuit-like texture, but it's not important that you follow it to the T. You can change the recipe around as long as the total amount of flour is the same. The idea is to achieve a pliable dough that can be easily rolled out.

These cookies are mild in their sweetness. If you like sweeter cookies, simply replace the rice syrup with maple syrup.

Cocoa cookies
1/2 cup brown rice flour
1/4 cup oat flour
1/4 cup whole wheat flour
1/4 cup white pastry flour (OR unbleached white flour)
1/4 cup cocoa powder
2 TBS potato starch
1/4 tsp baking powder
1/4 tsp baking soda

1/4 cup safflower oil
1/4 cup brown rice syrup (OR maple syrup)
2 TBS maple syrup
1 tsp vanilla extract
1/4 tsp sea salt

  1. Sift the dry ingredients into a bowl. Mix the wet ingredients and salt in another bowl. 
  2. Add the mixed wet ingredients to the dry ingredients and mix. Form into a ball with your hands. If the dough seems a little too wet, add some white flour. 
  3. Thinly roll out the dough between two sheets of parchment paper using a rolling pin. Cut out the dough with cookie cutters of your choice. If the rolled out dough seems to be too soft, chill in the refrigerator for 10-15 minutes.
  4. Lay the cookies on a baking pan lined with parchment paper and bake them in a 350°F oven (preheated) for 10 minutes. Rotate the pan and bake for another 2 to 3 minutes. Let cool on a rack.

The base of the ghost cookies shown above is made with vanilla cookies. Not much of a recipe but here it is.

Vanilla cookies
1/2 cup whole wheat pastry flour
1/2 cup white pastry flour (OR unbleached white flour)
1/4 tsp baking powder
1/4 tsp baking soda

1/4 cup safflower oil
1/3 cup brown rice syrup (OR maple syrup if you like the cookies sweeter)
1/2 tsp vanilla extract
1/4 tsp sea salt

Prepare the dough following the steps for the cocoa cookies. Use the cocoa cookie dough to form eyes, etc. for the vanilla cookies.

A fun marbled effect like in the spider above can be obtained by folding the vanilla dough into the cocoa dough. Have fun!

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